Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
311
Calories
15g
Protein
14g
Fat
34g
Carbs
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 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | 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
- =
- One nine-inch unbaked almond pie crust (recipe below)
- 1/2 teaspoon ground ginger
- 2 cups of pumpkin (16 ounce can)
- 1/4 teaspoon allspice
- 1 can of condensed milk (14 ounces)
- 2 tablespoons honey
- Two eggs
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- =
Directions
1
In a large mixing bowl, combine all ingredients and mix until blended. Pour into unbaked almond pie crust and baked in a preheated 375-degree oven for approximately 35 to 40 minutes or until cake tester inserted comes out clean. Cool, and garnish with whip cream.
Recipe sourced from
fandom