Directions:
- In large bowl, beat eggs with brown sugar, heavy cream, cinnamon, pumpkin pie spice, and salt. Stir in pumpkin puree. Pour in pie shell.
- Bake at 350F for 30-40 minutes. Filling should jiggle slightly. Cool completely on a rack. (Note - for best results, refrigerate overnight before serving.) Serve at room temperature with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.28 Kcal (663 kJ) | ||
| Calories from fat | 73.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 61.47mg | 20% | |
| Sodium | 69.3mg | 3% | |
| Potassium | 67.48mg | 1% | |
| Total Carbs | 20.05g | 7% | |
| Sugars | 14.22g | 57% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 137.48 Kcal (576 kJ) | ||
| Calories from fat | 64.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 13% | |
|---|---|---|---|
| Cholesterol | 53.39mg | 20% | |
| Sodium | 60.19mg | 3% | |
| Potassium | 58.61mg | 1% | |
| Total Carbs | 17.41g | 7% | |
| Sugars | 12.35g | 57% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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