Pumpkin Custard Pie Recipe
Servings: 4
Ingredients
- 1 baked pie shell
- 1 1/2 c. canned pumpkin
- 1 2/3 c. evaporated lowfat milk
- 1 1/2 teaspoon pumpkin pie spice
- 1 pkg. golden brown egg custard mix (sm.)
- 1/4 c. packed brown sugar
- 1 egg yolk
Directions
- Put together custard, pumpkin, sugar, lowfat milk, egg yolk and spice. Bring quickly to boil stirring constantly. Pour into baked pie shell. Refrigerate and serve with whipped cream.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 83 | 29% |
| Total Fat 9.41g | 12% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 175mg | 7% |
| Potassium 559mg | 16% |
| Total Carbs 44.05g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 24.35g | 16% |
| Protein 8.97g | 14% |
