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Crunchy Pumpkin Cream Pie Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Sifted flour||1 1⁄3 Cup (21.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Pumpkin||1 Cup (16 tbs)|
Calories 464 Calories from Fat 207
% Daily Value*
Total Fat 23 g36%
Saturated Fat 10.7 g53.7%
Trans Fat 0 g
Cholesterol 110.8 mg
Sodium 109.7 mg4.6%
Total Carbohydrates 58 g19.4%
Dietary Fiber 2 g8.1%
Sugars 34.7 g
Protein 7 g14%
Vitamin A 39.6% Vitamin C 3.1%
Calcium 4% Iron 12.1%
*Based on a 2000 Calorie diet
Bake in 400-degree oven for 15 minutes.
Stir; reserve 3/4 cup mixture for topping.
Press remaining mixture into 9-inch pie pan; cool.
Combine remaining flour, sugar.
pumpkin, spices, salt and eggs in saucepan; cook until thick,stirring constantly.
Pour into pie shell; sprinkle with reserved topping.