Pumpkin Pike

January 05, 2013

175

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.:)

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

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