Ingredients
| large EGGS |
3
|
| packed brown sugar |
1/3 cup
|
| salt |
1/2 tsp.
|
| pumpkin pie spice |
1/2 tsp.
|
| pumpkin |
1 can (15 oz.)
|
| frozen cooked winter squash (12 oz.), defrosted |
1 pkg.
|
| chopped toasted pecans (1 oz.) |
1/4 cup
|
Directions
- HEAT oven to 350°F. BEAT eggs, sugar, salt and spice in large bowl until blended. ADD pumpkin, squash and pecans; MIX well. POUR into greased 2-quart baking dish; SMOOTH top.
- BAKE in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 minutes.
Insider Tips
To toast pecans, spread on a small baking pan.
Bake in 350°F oven, stirring occasionally, about 10 minutes.
Nutritional Info
Per Serving: 1/6th of recipe
Calories: 157
Total Fat: 6 g
Saturated fat: 1 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 93 mg
Sodium: 236 mg
Carbohydrates: 23 g
Fiber: 4 g
Sugar: 15 g
Protein: 4 g
Vitamin A: 1001 mcg
Vitamin D: 1 mcg
Folate: 13 mcg
Choline: 76 mg
Calcium: 63 mg
Iron: 2 mg
Potassium: 70 mg