Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 3/4 cup moderately dry pumpkin 1/2 tablespn
- 1/4 cup sugar 1 tablespn
- 2 1/3 cups milk 1 egg bake in moderate oven
- 1/2 tablespn
- 2 tablespns
- 2 1/2 level tablespn
- 1 tablespn
- 1/2 level teaspn
- 1 egg bake in moderate oven
- 1/3 nice winter squash improves the pie
- one recipe says 1/4 teaspn
- 1/4 teaspn
- 1 teaspn
Directions
1¾ cup moderately dry pumpkin ½ tablespn. browned flour No. 3, or 1-2 tablespns. browned flour No. 2 ½ level tablespn. white flour ¼ cup sugar 1 tablespn. molasses ½ level teaspn. salt 2⅓ cups milk 1 egg
Bake in moderate oven. ⅓ nice winter squash improves the pie.
One recipe says ¼ teaspn. ground coriander seed. Some of the best pies have no added flavoring.
1 teaspn. of butter or 1 or 2 tablespns. of thick cream in the filling will give a gloss to the surface.
Some prefer flour, a little granella or a few zwieback crumbs to eggs, for thickening when the pumpkin is not very thick.