Yummy home made pumpkin pie, with fresh pumpkins, not canned. My family loves this, hope you do too. My kids like to eat this warm, and with Cool Whip.
Ingredients
- 1 (1 pound) pumpkin, halved and seeded
- 1 cup skim milk
- ½ cup French vanilla flavored liquid coffee creamer
- 2 eggs
- ¾ cup packed brown sugar
- ½ cup chopped walnuts
- ½ teaspoon ground cinnamon
- 1 (9 inch) prepared pie crust
Directions
Step 1
Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
Step 2
Preheat an oven to 400 degrees F (200 degrees C).
Step 3
Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 286 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat2g | 9% |
Cholesterol47mg | 16% |
Sodium144mg | 6% |
Total Carbohydrate39g | 14% |
Dietary Fiber1g | 4% |
Total Sugars28g | |
Protein5g | |
Vitamin C5mg | 26% |
Calcium86mg | 7% |
Iron1mg | 8% |
Potassium357mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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