Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours. Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie. saturated fat: 4g, cholesterol: 86mg, sodium: 120mg, carbohydrate: 38g, fiber: 2g, protein: 7g, vitamin A: 130%, vitamin C: 9%, calcium: 7%, iron: 13% |