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Nutmeg Pumpkin Pie

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Ingredients
  Pastry 1
  Self rising flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Butter 1⁄4 Pound
  Egg yolk 1
  Lemon juice 2 Tablespoon
  Ice water 1 Cup (16 tbs)
  Cooked pumpkin 1 Cup (16 tbs) (Filling)
  Brown sugar 1 Tablespoon
  Eggs 2 , separated
  Cream 4 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
Directions

To make the pastry, place the flours in a bowl and rub in the butter with your fingertips.
Mix the egg yolk with the lemon juice, add to the flour mixture with enough iced water to make a smooth dough.
Form into a ball, wrap in plastic and chill for 20 minutes.
Roll out the dough, line an 8-inch pie dish and set aside in the refrigerator for 20 minutes.
Preheat oven to 350° F.
Place the pumpkin in a blender or food processor with the sugar, egg yolks, cream, nutmeg and ginger.
Blend to a puree.
Beat the egg whites until stiff and fold into the pumpkin mixture.
Pour into the pastry-lined pie dish and bake for 35 minutes or until the pastry is golden and the filling has set.
Serve warm.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Pumpkin
Interest: 
Gourmet, Healthy

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