Recipes · American · Pies
Pumpkin Pie
One serving has 323 kcal and 8 g protein, and at least a fifth of a woman's daily need of vitamin A (70%), riboflavin (31%), selenium (27%), phosphorus (24%), choline (22%) and manganese (21%). Ready in 193 minutes.
- Preparation: 135 min
- Cooking: 58 min
- Makes: 1 serving (168 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 30 g Pie crust, unbaked
- 55 g Pumpkin puree, canned
- 38 g Evaporated milk
- 25 g Eggs, whole, raw
- 19 g Sugar
- 1 g Pumpkin pie spice
- 0.2 g Salt
Method
- Line a pie dish with the crust and crimp the edges.
- Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt together until smooth.
- Pour the filling into the crust.
- Bake at 220°C (425°F) for 15 minutes, then lower the heat to 175°C (350°F) and bake for 40-45 minutes more until the edges are set and the center only jiggles slightly.
- Cool completely, at least 2 hours, before slicing so the custard fully sets. Makes 1 slice; multiply the ingredients by 8 for a whole pie.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 323 kcal | 15% |
| Carbohydrates | 40.8 g | |
| Water | 103 mL | |
| Fiber | 2.8 g | 9% |
| Protein | 8.1 g | 17% |
| Tryptophan | 0.11 g | |
| Threonine | 0.32 g | |
| Isoleucine | 0.4 g | |
| Leucine | 0.67 g | |
| Lysine | 0.5 g | |
| Methionine | 0.2 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.4 g | |
| Tyrosine | 0.33 g | |
| Valine | 0.48 g | |
| Histidine | 0.2 g | |
| Fat | 14.8 g | |
| Monounsaturated | 5.9 g | |
| Polyunsaturated | 3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.8 g | |
| Saturated | 5 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 104 mg | |
| Calcium | 137 mg | 14% |
| Copper | 0.11 mg | 12% |
| Iron | 2.3 mg | 13% |
| Magnesium | 29.7 mg | 10% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 165 mg | 24% |
| Potassium | 288 mg | 6% |
| Selenium | 14.6 µg | 27% |
| Sodium | 301 mg | |
| Zinc | 0.85 mg | 11% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.34 mg | 31% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.89 mg | 18% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 42.9 µg | 11% |
| Cobalamin (vitamin B12) | 0.28 µg | 12% |
| Choline | 92.9 mg | 22% |
| Vitamin A | 493 µg | 70% |
| Vitamin C | 3.3 mg | 4% |
| Vitamin D (D2 + D3) | 50.5 IU | 8% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 13.3 µg | 15% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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