Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

  • Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts

295 calories; calories from fat 25%; fat 8.2g; saturated fat 2g; mono fat 3.4g; poly fat 2.1g; protein 6.6g; carbohydrates 50g; fiber 0.6g; cholesterol 36mg; iron 3mg; sodium 195mg; calcium 189mg.
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