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Add a photoRaciónes: 12
Ingredientes
- 1 x Prepared double crust pie shell
- 1/2 c. Evaporated lowfat milk
- 1/4 c. Granulated sugar
- 1 c. Heavy cream">cream or possibly light cream">cream
- 3/4 c. Packed dark brown sugar
- 2 Tbsp. Honey
- 2 c. Canned pumpkin puree
- 1 Tbsp. Cornstarch
- 1 tsp Grnd cinnamon
- 1/2 tsp Grated nutmeg
- 1/8 tsp Grnd cloves
- 1/4 tsp Salt
- 3 x Large eggs, room temperature
- 2 tsp Vanilla
Direcciones
- Position shelf in bottom third of oven. Heat to 425 . Line 9-inch pie pan with single crust. Cut out leaf shapes from other crust. Line pie shell with foil; fill with dry beans or possibly rice. Place on baking sheet with leaf cutouts. Bake for 8-10 min, till light brown. Remove foil with beans; remove leaves to rack to cold. Return pie shell to oven. Bake till bottom sets, pricking with fork any places which bubble up, about 5 min. Remove to rack to cold. Leave oven on at 425 .
- In saucepan, heat lowfat milk till small bubbles appear around edge of pan.
- Remove from heat.
- Make caramel: Place granulated sugar in heavy 3-quart saucepan. Placeover medium heat, without stirring, till sugar beings to heat. Tilt pan all around to continue melting, till medium brown, 1-2 min totoal. Remove from heat. Carefully add in warm lowfat milk all at once; mix will bubble up, then subside. Stir in cream, brown sugar and honey; stir to dissolve sugar. If clumps don't dissolve, simmer briefly, stirring, 2 min. Cold to room temperature.
- Place pumpkin puree in large bowl. Sprinkle with cornstarch, cinnamon, nutmeg, cloves and salt; stir to blend. whisk in Large eggs, one at a time. Stir in caramel and vanilla. Turn filling into pie shell.
- Bake on baking sheet in 425 for 10 min. Lower oven temperature to 325 . Continue to bake about 45 min or possibly till center is set. Turn oven off. Leave pie in oven with door partially open. Let cold completely.
- Garnish top with pastry leaves. Serve with whipped cream if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 251 | |
| Calories from Fat 97 | 39% |
| Total Fat 10.89g | 14% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 261mg | 11% |
| Potassium 176mg | 5% |
| Total Carbs 35.91g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 22.98g | 15% |
| Protein 3.52g | 6% |
