Pumpkin Pie – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Pumpkin Pie
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 109g, 1 piece

Intro: Pumpkin pie Is actually a tart (apparently) as it doesn’t have any crust on the top, but it is still a much loved dessert around Halloween and Thanksgiving time. The outside is just a sweet short crust pastry and the filling is actually like a pumpkin custard made with cream, eggs, sugar and of course pumpkin, plus people add some spice into it like cloves, cinnamon, ginger etc. This means it is a very simple pie to make and will add a nice festive feel to any family meal.

Due to the custard-like nature of the filling then nutritionally it is mostly water (about 60%) so that reduces the amount of carbs in it down to about 30%, which is great compared to the 60% carbs that are in the pecan pie we looked at yesterday! Plus you get a huge dose of vitamin A from it, just one slice has more vitamin A in it than a whole banana cream pie!

Footnotes:

None

Source:

These nutrition facts for pumpkin pie were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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