Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pie | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 recipe unbaked pie shell
- (recipe follows)
- 8 oz cream cheese softened
- 2 tbsp granulated sugar replacement
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cup unsweetened pumpkin puree
- 1 cup evaporated skim milk
- 2 eggs
- 2 tbsp granulated suagr replacement
- 1 tsp cinnamon
- 1/4 tsp ea ground nutmeg & ginger
- =
Directions
Combine the softened cream cheese,2 t replacement(i use granulated fructose) vanilla and 1 egg in a bowl. Stir well.spread into bottom of the pie shell. Combine the pumpkin,milk and remaining ingredients in a mixing bowl or workbowl of processor. Beat or process until well blended. Careful pour mixture over prepared shell. Bake in a 350^ oven for 65-70 minute or until a tester comes out clean. Calories per 1/8 pie: 173°F for the filling 120°F for shell total, 293 diabetic exchanges: for the shell 1 bread 1 fat for the filling: 1 high-fat meat,1 fat,½ fruit source diabetic dessert cookbook re