Pumpkin Pie With Sesame Seed Crust
|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|
|Canned evaporated milk||1 1⁄4 Can (12.5 oz), undiluted (1 tall can)|
|Lemon extract||1⁄2 Teaspoon|
|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 (425Â°F.) 8 minutes.
Turn temperature control to 325Â°F.and bake 30 minutes longer, or until set; cool.
If desired, top with whipped cream and sprinkle with slivered Brazil nuts.
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