Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 Can (29 Oz) pumpkin
- 2 Cups Hot milk
- 2/3 Cup sugar
- 1/4 T. Ground nutmeg
- 4 eggs
- 1 Cup ginger Snap Cookie Crumbs
- 4t. Melted butter or margarine
- 2 T. vanilla
- 1/3 Cup Toasted pine nuts
Directions
Beat Together pumpkin,milk, sugar, nutmeg And eggs in Large Bowl. Stir in ginger Snap Crumbs, butter And vanilla. butter Eight 10 oz Baking or Custard Cups. Spoon pumpkin Mixture Into Cups. Sprinkle Tops With pine nuts. Place Cups in a Large Shallow Baking Pan Filled With Hot water Deep Enough to Half Immerse Cups. Bake in a 350 Oven For 45 Minutes or Until Custard is Set. Serve at Room Temperature or Chilled. Makes 8 Servings.