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Pumpkin Pie With Sesame Seed Crust

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  Piecrust mix 5 1⁄2 Ounce (1/2 of 11 ounce package)
  Sesame seed 2 Tablespoon
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1 Dash
  Salt 1⁄2 Teaspoon
  Canned evaporated milk 1 1⁄4 Can (12.5 oz), undiluted (1 tall can)
  Butter/Margarine 2 Tablespoon
  Lemon extract 1⁄2 Teaspoon
  Eggs 2
  Ground nutmeg 1 Teaspoon
  Sweetened whipped cream 1 Tablespoon
  Slivered brazil nuts 1 Tablespoon

Prepare piecrust mix as directed on label, adding sesame seed.
Roll to fit 9-inch piepan, put in pan and flute edges.
In saucepan, mix next 8 ingredients and heat, stirring, until butter is melted.
Remove from heat and add lemon extract and 1 egg and 1 egg yolk, slightly beaten.
Fold in remaining egg white, stiffly beaten.
Pour into lined pan and sprinkle with nutmeg.
Bake in preheated hot oven (425°F.) 8 minutes.
Turn temperature control to 325°F.and bake 30 minutes longer, or until set; cool.
If desired, top with whipped cream and sprinkle with slivered Brazil nuts.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2487 Calories from Fat 796

% Daily Value*

Total Fat 92 g141%

Saturated Fat 42.5 g212.7%

Trans Fat 0 g

Cholesterol 598.5 mg199.5%

Sodium 2269.3 mg94.6%

Total Carbohydrates 371 g123.5%

Dietary Fiber 25.2 g100.8%

Sugars 224.8 g

Protein 67 g134.7%

Vitamin A 1187.4% Vitamin C 38.6%

Calcium 162.2% Iron 167.3%

*Based on a 2000 Calorie diet


Pumpkin Pie With Sesame Seed Crust Recipe