Pumpkin Pie

Nutrition Facts
Serving Size 1 SLICE
Calories 321
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 11.8g
16%
Tot. Carb. 49.2g
16%
  Sat. Fat 4.8g
24%
  Dietary Fiber 1.1g
3%
  Trans Fat - - - g
 
  Sugars 21.4g
 
Cholesterol 48.1mg
16%
Protein 5.3g
 
Sodium 374.1mg
25%
 
 
Calories   16%
  • Fat   16%
  • Total Sugars   86%
  • Protein   10%
  • Sodium   25%
  • Vitamin A - IU   36%
  • Vitamin C   0%
  • Iron   9%
  • Calcium   7%
  • Cholesterol   16%
  • INGREDIENTS:  Pumpkin Pie (Pumpkin, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, High Fructose Corn Syrup, Eggs, Vegetable Oil (Palm, Soybean and/or Cottonseed Oils), Skim Milk, Sugar, Milk. Contains 2% r Less of Each of the Following: Salt, Cinnamon, Modified Corn Starch, Carrageenan, Dextrin, Spices, Red Beet Juice (Color), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Mono- and Diglycerides, Polysorbate 60, Sodium Stearoyl Lactylate, Vanillin (Artificial Flavor), Soy Flour.)
    ALLERGENS:  Milk, Eggs, Wheat, Soybeans, Gluten
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    *CONSUMER RESPONSIBILITY* HUDS makes every effort to identify ingredients that may trigger allergic or other adverse reactions for individuals with food allergies or intolerances. Our staff is trained and educated on food allergies and gluten-free diets on an ongoing basis and they ensure that items marked gluten friendly are made without gluten-containing ingredients. However, due to the volume of meals served, along with food product changes from our vendors, we cannot guarantee that every allergen or gluten source in the food served will be identified and labeled on the menu cards. There is a small possibility that, without notice to us, manufacturers of the commercial foods we use can change the formulation at any time. Cross contact may also occur despite our best efforts to prevent it, particularly in high volume self-service areas. Customers concerned with food allergens and gluten should always contact a HUDS manager to discuss these risks. HUDS managers are trained to assist customers with identifying product ingredients and reviewing cooking and preparation steps to allow them to make an informed decision. Without prior communications with customers HUDS cannot assume any liability for adverse reactions to food consumed, or items one may come in contact with while eating at any HUDS Dining facility or catered event. HUDS is not permitted to provide or administer Epi-pens. HUDS staff is trained to immediately call for medical assistance for any guest experiencing an allergic reaction.