Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 220
Calories from Fat 107 (48%)
Amount Per Serving %DIV
Total Fat 11.9g 18%
Saturated Fat 3.2g 16%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 5.7mg 2%
Sodium 52.2mg 2%
Potassium 55.8mg 1%
Total Carbohydrate 23.8g 8%
Dietary Fiber 1.5g 6%
Sugars 2.9g
Protein 3.1g 6%

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Recipe Description
Serve this with Yogurt Sauce  or Vanilla Ice Cream for a traditional harvest dessert.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 Cup(c)  lactose-free milk
14 Ounce(oz)  pumpkin puree
1/4 Teaspoon(t)  ground nutmeg
1/2 Teaspoon(t)  ground cloves
1 Cup(c)  all-purpose flour
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  ground ginger
1 Teaspoon(t)  ground cinnamon
2 Tablespoon(T)  liquid honey
2 Tablespoon(T)  dark rum
3/4 Cup(c)  loosely packed brown sugar
2   eggs
3 Tablespoon(T)  cold water
1/3 Cup(c)  shortening (at room temperature)


Preheat oven to 425°F.

Prepare the crust: In a medium bowl, stir together flour and salt.

Using a pastry blender , cut in shortening until mixture resembles crumbs. Using a fork, stir in water just until pastry sticks together.

Make into a ball.

Roll out pastry and fit into pie plate.

Prepare the filling: In a large bowl, whisk together eggs, pumpkin puree, milk, brown sugar, rum, honey; cinnamon, ginger, cloves, nutmeg and salt. Pour into crust.

Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Reduce heat to 350F  and continue to bake for 25 to 30 minutes, or until firm.

Let cool.

Additional notes

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