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Pumpkin Pie Using Pastry Crust

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Ingredients
  Heavy cream 1 Cup (16 tbs)
  Ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Brandy 1⁄4 Cup (4 tbs)
  Cooked pumpkin 2 Cup (32 tbs)
  Eggs 2 , well beaten
  Cinnamon 2 Teaspoon
  Brown sugar 2⁄3 Cup (10.67 tbs), firmly packed
  Milk 3⁄4 Cup (12 tbs)
  Pastry 1 (For A 1 Crust Pie)
Directions

Prepare pastry, line a 9 inch pie pan, and refrigerate while you make the filling.
Combine pumpkin, sugar, spices, and salt in a mixing bowl.
Then beat in milk, eggs, cream, and brandy with a rotary beater or an electric inixer.
Pour into unbaked pastry shell and bake in a preheated 325° oven for 1 hour or until a knife inserted in center comes out dry.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2142 Calories from Fat 1057

% Daily Value*

Total Fat 119 g183.8%

Saturated Fat 64.2 g321.2%

Trans Fat 0 g

Cholesterol 768.7 mg256.2%

Sodium 2079 mg86.6%

Total Carbohydrates 217 g72.3%

Dietary Fiber 20.8 g83.2%

Sugars 153.7 g

Protein 33 g65.4%

Vitamin A 84.3% Vitamin C 3.2%

Calcium 50.2% Iron 15.6%

*Based on a 2000 Calorie diet

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Pumpkin Pie Using Pastry Crust Recipe