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Name: Butterscotch Pumpkin, Squash or Sweet Potato Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/8 c Margarine; melted, (1/4); 3/16 c Honey; (1/4); 1/2 c Dark Karo syrup; (3/4), up; 3 Eggs; 1 ts Vanilla extract; 1/8 ts Salt; 1 1/4 c Mashed pumpkin; 1 1/2 c Pecans - optional

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INGREDIENTS

1/8 c Margarine; melted, (1/4)
3/16 c Honey; (1/4)
1/2 c Dark Karo syrup; (3/4), up
3 Eggs
1 ts Vanilla extract
1/8 ts Salt
1 1/4 c Mashed pumpkin
1 1/2 c Pecans - optional

INSTRUCTIONS

If you dont use the nuts you can put in a bit more pumpkin. Mix all ingredients and turn into a pie shell. Bake at 375 F. for 1 hour or until firm. Posted to JEWISH-FOOD digest by Nancy Berry on Oct 28, 1998,

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Nutrition

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Serving Size: 1 Serving (755g)
Recipe Makes: 1 Servings

Calories: 1087
Calories from Fat: 671 (62%)

Amt Per Serving		% DV

	Total Fat 74.6g	99 %
	Saturated Fat 23.3g	116 %
	Monounsaturated Fat 28.6g
	Polyunsanturated Fat 10.2g
Cholesterol 3172.5mg		976 %
Sodium 1050.7mg		36 %
Potassium 1020.7mg		27 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.6g
Protein 94.4g		135 %
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.

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Calories per serving: 1087

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