Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
196
Calories
7g
Protein
12g
Fat
17g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 4 eggs
- 1 1/2 cups whipping cream
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups cooked butternut squash
- 1 cup firmly packed brown sugar
- 1 unbaked 9-inch pie shell
- sweetened whipped cream
Directions
1
1.Preheat over to 350 degrees F.
2
2.Beat eggs, whipping cream, cinnamon, and nutmeg together in large bowl. Stir in squash and brown sugar.
3
3.Pour squash mixture into pie shell. Bake in 350oF. oven until custard appears set in center (about 60 to 70 minutes). Top with whipped cream
Recipe sourced from
fandom