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Squash Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.102
Energy (kCal)2147.4635
Carbohydrates (g)248.8639
Total fats (g)124.9991
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thaw squash and drain off excess water. | 2. In small bowl combine dry ingredients and set aside. | 3. In large bowl mix squash, eggs, and milk until well combined. | 4. Blend in dry ingredients. | 5. Pour mixture into 9 inch pie shell. | 6. Bake at 425 degrees for 20 minutes. | 7. Reduce temperature to 375 degrees and bake an additional 45 to 50 minutes until done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1/2 teaspoon - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cinnamon 1 1/4 1/4 - - - -
    ginger 1 teaspoon 1.6 0.3554 0.0364 0.015
    clove 1/2 teaspoon 2.877 0.6881 0.0627 0.1365
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    squash 10 ounces 53.864 10.9996 2.8633 0.7654
    egg 2 beaten 143.0 0.72 12.56 9.51
    milk 2 cups evaporated 1104.0 26.592 10.992 114.432
    pie shell 1 unbaked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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