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Ingredientes
- 1 x pumpkin vegetable oil
- 1 x unbaked pie shell
- 1/2 tsp grnd ginger
- 1/2 tsp grnd cinnamon
- 1 tsp salt
- 4 x Large eggs, slightly beaten
- 1 c. honey, warmed slightly
- 1/2 c. lowfat milk
- 1/2 c. heavy cream
Direcciones
- Method:1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) till the flesh is tender when poked with a fork. Cold till just hot. Scrape the pumpkin flesh from the peel.
- Either mash, or possibly puree in small batches in a blender.
- 2. In large bowl, blend together 2 c. pumpkin puree, spices, and salt.
- Beat in Large eggs, honey, lowfat milk, and cream. Pour filling into pie shell.
- 3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 min, or possibly till a knife inserted 1 inch from edge of pie comes out clean. Cold on a wire rack.
- Makes 1 - 9 inch pie
- Pumpkin Pie using fresh garden pumpkins. Best served barely hot, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe which calls for canned pumpkin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 1577 | |
| Calories from Fat 382 | 24% |
| Total Fat 43.05g | 54% |
| Saturated Fat 20.72g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 922mg | 307% |
| Sodium 2692mg | 112% |
| Potassium 687mg | 20% |
| Total Carbs 290.3g | 77% |
| Dietary Fiber 1.5g | 5% |
| Sugars 286.37g | 191% |
| Protein 31.29g | 50% |
