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Ingredientes
- larry luttropp l.a.times food section
- 1 x 2 lb sugar pumpkin or possibly
- 1 1/2 c. Canned pumpkin
- 2 x Large eggs
- 2 x Egg yolks
- 2/3 c. Sugar
- 1/2 tsp Salt
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger or possibly
- 1 tsp Freshly grated gingermroot
- 1/4 tsp Freshly grated nutmeg
- 1 1/4 c. Half and half Pie crust
Direcciones
- Rinse stem and halve pumpkin. Scrape away seeds and filaments. Cut pumpkin into 2-inch chunks. Remove skin, using paring knife. Place pumpkin in large baking dish and add in 1/2 c. water. Cover tightly with foil. Bake pumpkin at 350 degrees on middle oven rack till soft, about 1 hour, adding more water if needed. Cold and puree pumpkin in food processor. Scrape pumpkin puree or possibly canned pumpkin into bowl. Whisk in Large eggs and yolks. Add in sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared pie crust. Bake at 350 degrees on lowest oven rack till crust is baked through and filling is set, about 1 hour. Cold pie on rack. If pie must sit more than two hrs before serving, when cold cover loosely with plastic wrap and chill. Presented by: page H26 "If you want to cook your own pumpkin for a pie, make sure to buy an orange-fleshed sugar pumpkin or possibly pie pumpkin, usually available at farmer's markets and at roadside stands in the fall. Do not under any circumstances use the jack-o-lantern type pumpkin (the most common kind in supermarkets), that are watery and insipid when cooked. You may also substitute cooked sweet potatoes or possibly acorn squash for the pumpkin".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 137 | |
| Calories from Fat 51 | 37% |
| Total Fat 5.74g | 7% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 178mg | 7% |
| Potassium 120mg | 3% |
| Total Carbs 19.68g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 17.02g | 11% |
| Protein 2.84g | 5% |
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