This recipe calls for pumpkin puree. You can either buy canned pumpkin puree, making sure it’s the only ingredient or you can roast some fresh pumpkin in a 180C oven for about an hour to make your own puree.
METHOD
1 Preheat your oven to 180C.
2 Process the nuts in a food processor to almost a flour consistency. Be careful not to process too
much and get a butter instead.
3 In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.
4 While the crust bakes, mix all the filling ingredients together in a bowl.
5 Add the filling evenly on the baked crust and bake for an additional 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 265 | ||
Calories from Fat: 212 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 18mg | 1 % | |
Potassium 226.8mg | 6 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 11.7g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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