Prepare pumpkin by boiling (or baking) until pumpkin is soft like a potato.
Put pumpkin into a blender and blend until pumpkin is smooth and ready for mixing.
Combine all ingredients into a blender and blend until smooth.
Pour mixture into a 10" pie crust.
Bake for 65 minutes.
Cooking the pumpkin, I would cut the pumpkin in half and place the two halves face down on a cooking sheet in an oven set at 375°F. Depending on the size of the pumpkin, cook it until the skin peels right off. Even the strings on the inside come right off after cooking without much fuss. Then cut into really small pieces to be put into a blender.
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|Serving Size: 1 Serving (940g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (29%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.7mg||12 %|
|Sodium 56300.4mg||1941 %|
|Potassium 1578.1mg||42 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 43g|
|Protein 22.3g||32 %|
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: 376
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