Desserts

Pumpkin Pike

paula tooke
January 05, 2013
35

Ever have one of those recipes where, when you are in the middle of it you think, "Whoopsie?" Well that's what happened here. I was making a Pumpkin Pie from Scratch for Thanksgiving and whe I got ready to pour the mixture into the pie pan, I knew I had way too much. So, I poured it into a 9" x 13" pan and called it a "pike," for part pie and part cake.:)

16
1 C Sugar or Stevia
1 ½ tsp. Cinnamon 4
4 g Eggs
1 tsp. Cloves 3
3 C Pumpkin Puree (not Pumpkin Pie Mix)
1 tsp. Nutmeg 18
1 Can Evaporated Milk
½ tsp. Ginger
½ tsp. Salt
½ tsp. Vanilla

2 Pie Crusts . . . I always use ready made from the dairy care . . . the ones I need to roll out, not formed into a crust.
1. Mix all ingredients together. 2. Place pie shells into a vegetable sprayed 9" x 13" dish. 3. Bake at 425 º for 15 minutes then 350º for 45 – 60 min or until a knife inserted in the middle comes out clean. 4. Cool and serve . OPTION: When cooled, place Saran Wrap over the pike, place in a freezer bag and freeze.
Nutritions

Calories
33

Sodium
177mg
7% DV

Fat
0.2g
0% DV

Protein
3g
6% DV

Carbs
5g
1% DV

Fiber
1g
4% DV

Diabetic-Friendly Low-Calorie Dinner Thanksgiving American Low-Fat Baked Pumpkin

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Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV