Pumpkin Pie with Pecans
Gluten free pumpkin pie filling with a tasty pumpkin seed and pecan topping.
- Servings
- 8
- Type
- Dessert, Snack
Ingredients
- 2 large eggsNutrition
- 1 tbsp butterNutrition
- 1/2 cup nonfat milkNutrition
- 2 tbsps cinnamonNutrition
- 2 tbsps nutmegNutrition
- 1 tbsp lemon zest (1 lemon)Nutrition
- 3 tsps ginger, gratedNutrition
- 1/2 cup coconut milkNutrition
- 1/2 oz pecansNutrition
- 0.12 cup pumpkin seedsNutrition
- 1/2 cup molassesNutrition
- 1/2 cup rice flourNutrition
- 50 oz pumpkin (3 -4 cups)Nutrition
Directions
- 1Mix all ingredients together except the nuts and butter.
- 2Put in a 9" pie pan that is greased or sprayed with non-stick spray.
- 3Mix the nuts with the butter and sugar. Sprinkle on the top of the pie.
- 4Bake at 375 °F (190 °C) for 40 minutes or until the top has cracked and the edges pull away from the pie pan.
Nutrition per serving
Nutrition Facts
Per 1 serving (260 g)
Calories239
Total Fat8.4 g
Saturated Fat4.8 g
Trans Fat0 g
Cholesterol57 mg
Sodium39 mg
Total Carbohydrate39.3 g
Dietary Fiber2.9 g
Sugars15.7 g
Protein5.4 g
- Potassium
- 1,048 mg
Per 100 g
- Calories
- 92
- Protein
- 2.1 g
- Carbs
- 15.1 g
- Fat
- 3.2 g
239kcal
- Protein 9%
- Carbs 62%
- Fat 30%
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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.