Recipe courtesy of Michele Mitchel
Inside Out, Upside Down Pumpkin Pie
Getting reviews...
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 17 (4-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 162
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 64 mg
- Sodium
- 50 mg
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 17 (4-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17 servings
- Calories
- 162
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 64 mg
- Sodium
- 50 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.
