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Nutmeg Pumpkin Pie

Healthycooking's picture
  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

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
Gourmet, Healthy

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2471 Calories from Fat 1112

% Daily Value*

Total Fat 125 g192.9%

Saturated Fat 68 g340%

Trans Fat 0 g

Cholesterol 856.1 mg285.4%

Sodium 2372.7 mg98.9%

Total Carbohydrates 292 g97.2%

Dietary Fiber 29.2 g117%

Sugars 48.7 g

Protein 55 g110.4%

Vitamin A 73.3% Vitamin C 23.2%

Calcium 53.2% Iron 66.5%

*Based on a 2000 Calorie diet

Nutmeg Pumpkin Pie Recipe