RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1150
| View Recipe |
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| Recipe Name: |
No-Bake Pumpkin Cream Pie |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-02-18
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
6.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1, 9-inch pie.
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Ingredients:
16 Ounce(wt)s pumpkin, puree canned
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Directions:
Beat sugar, cream cheese, butter, vanilla and spices, 1 to 2 minutes until fluffy. Add pumpkin until blended. Spoon into pie crust.
Chill for 6 hours or overnight. Serve with whipped cream as desired. |
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| Nutrition per Serving: |
| Calories: |
451 |
Total Carbs: |
31.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
36.2 |
Fat: |
25.8 |
Protein: |
3.64 |
| Fiber: |
2.86 |
Sodium: |
254.19 |
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