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Ingredientes
- 1 can pumpkin (16oz)
- 1 c. honey
- 2 Tbsp. molasses
- 2 tsp cinnamon grnd
- 1/4 tsp allspice grnd
- 1/4 tsp cloves grnd
- 1 pch salt
- 4 x Large eggs large
- 1 c. cream heavy
- 1/2 c. cranberries,fresh cooked
- 1 c. flour all-purpose
- 1 pch salt
- 4 Tbsp. butter,unsalted cut/bits
- 1Â 1/2 Tbsp. vegetable shortening solid
- 3 Tbsp. water cool
Direcciones
- *** SHORT PASTRY CRUST*** Sift the flour and salt together into a large bowl. With 2 knives or possibly a pastry blender, cut in the butter and shortening till mix is the texture of coarse crumbs. Add in only sufficient water to make a soft dough. Form into a ball, wrap in wax paper and refrigeratefor at least 1 hour.
- *** PIE***
- 1. Roll the crust dough on a lightly floured surface to a 1/8" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges.
- 2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and spices in a food processor and process till well blended. With the processor on, add in Large eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl.
- 3. Beat the cream in a large bowl till doubled in volume. Fold into the pumpkin mix. Pour into prepared pie shell and bake 10 min. Reduce the heat to 350' and bake till a toothpick inserted in the center comes out clean, about 40 min longer. Arrange cranberries in a circle on top of pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 369 | |
| Calories from Fat 144 | 39% |
| Total Fat 16.37g | 20% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.8g | |
| Cholesterol 140mg | 47% |
| Sodium 84mg | 4% |
| Potassium 233mg | 7% |
| Total Carbs 53.86g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 38.37g | 26% |
| Protein 5.46g | 9% |
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