Learn about Magnesium’s Importance to Brain Health
Cooking Information:
- Serves: 8
- Total Time: 14 hours
| Ingredients: | Magnesium per ingredient |
|---|---|
| One 9” frozen pie crust, unbaked | 22.7 mg |
| One 4 lb sugar pumpkin | 217.6 mg |
| 2 large eggs | 12 mg |
| 1 cup brown sugar, packed | 19.8 mg |
| 1 tablespoon whole wheat flour | 10.4 mg |
| 1/2 teaspoon salt | 0 mg |
| 1 tablespoon pumpkin pie spice | 7.5 mg |
| 1 (12 oz.) can evaporated milk | 91.2 mg |
Directions:
- Preheat oven to 325 degrees.
- Cut pumpkin in half and remove seeds.
- Line a large rimmed baking sheet with parchment paper.
- Place pumpkin halves, flesh side down onto baking sheet.
- Bake pumpkin until soft, about 30 to 40 minutes.
- Remove pumpkin and let cool until it can be handled comfortably.
- Scrape pumpkin flesh from peel and puree flesh in a blender.
- Preheat oven to 450 degrees.
- Combine all ingredients in a large mixing bowl and mix.
- Pour mixture into unbaked pie crust and bake 10 minutes.
- Reduce oven temperature to 350 degrees and bake an additional 40 to 50 minutes.
- Cool pie and refrigerate overnight.
One serving of this recipe contains approximately 47.7 mg of magnesium, based on the “Magnesium Calculator” at Slowmag.com. This is only an approximation of magnesium intake.
This is the receipe from off of the can of pumpkin puree from Ed Smith Company. Been using it all of my life.