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Add a photoServings: 12
Ingredients
- Pie crust for 9 inch pie
- 16 ounce. can pumpkin
- 13 ounce. can evaporated lowfat milk
- 2 Large eggs
- 3/4 c. packed brown sugar
- 1 1/2 teaspoon grnd cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon grnd nutmeg
- 1/2 teaspoon grnd ginger
- 1 c. walnuts, minced
- 3/4 c. packed brown sugar
- 4 tbsp. butter, melted
Directions
- In large bowl with mixer at medium speed. beat pumpkin with lowfat milk, Large eggs, 3/4 c. packed brown sugar, cinnamon, salt, nutmeg and ginger well mixed. Place pastry lined pie plate on oven rack; pour in pumpkin mix. Bake at 40 min or possibly till knife inserted one inch from edge comes out clean. Cold pie. Combine remaining ingredients for walnut topping. Spoon topping proportionately over pie. About 5 to 7 inches from broiler, broil pie 3 min or possibly till topping is golden brown and sugar dissolved. Protect crust edges from becoming too brown. Cold on wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 310 | |
| Calories from Fat 130 | 42% |
| Total Fat 14.76g | 18% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 254mg | 11% |
| Potassium 224mg | 6% |
| Total Carbs 41.72g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 30.17g | 20% |
| Protein 4.6g | 7% |
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