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Cayenne Pumpkin Pie

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Recipe

.

 

Yield

8 servings

Prep

10 min

Cook

50 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups canned pumpkin purée
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1 each eggs
beaten
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½ teaspoon vanilla extract
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1 cup light cream (half&half)
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1 ½ teaspoons cinnamon
ground
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¾ teaspoon ginger
ground
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½ teaspoon nutmeg
grated
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½ teaspoon cloves
ground
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2 teaspoons cayenne pepper
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¼ cup honey
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2 tablespoons pecans
ground to a fine flour
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½ teaspoon salt
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1 x whipped cream
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1 each pie shell (9 inch)
9 inch, unbaked
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Ingredients

Amount Measure Ingredient Features
473 ml canned pumpkin purée
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1 each eggs
beaten
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2.5 ml vanilla extract
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237 ml light cream (half&half)
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7.5 ml cinnamon
ground
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3.8 ml ginger
ground
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2.5 ml nutmeg
grated
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2.5 ml cloves
ground
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1E+1 ml cayenne pepper
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59 ml honey
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3E+1 ml pecans
ground to a fine flour
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2.5 ml salt
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1 x whipped cream
* Camera
1 each pie shell (9 inch)
9 inch, unbaked
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Directions

Preheat oven to 425℉ (220℃).

Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth.

Pour mixture into the pie shell and bake for 15 minutes.

Reduce oven to 350℉ (180℃) and bake for another 35 minutes or until set.

Cool and serve topped with whipped cream.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 19549% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 273mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 195% Vitamin C 6%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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