Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
791
Calories
22g
Protein
40g
Fat
91g
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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | 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 16-ounce can pumpkin
- 3/4 cup firmly packed brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 12-ounce can evaporated milk
- 2 eggs, beaten
- 2 cups cooked rice
- 1/2 cup seedless raisins
- 1/2 cup chopped pecans
- 1/2 cup whipping cream, whipped
- =
Directions
1
Blend pumpkin, sugar, pie spice, salt, milk and eggs in large bowl. Stir in rice, raisins and pecans. Pour into greased shallow 2-quart baking dish. Place in large pan containing hot water 1 inch deep. Bake at 350 degrees 50 minutes, or until knife inserted near center comes out clean. Serve warm or chilled, topped with whipped cream.
Recipe sourced from
fandom