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Cayenne Pumpkin Pie

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Submitted by llfarms@backroads.ne

.

YIELD

8 servings

PREP

10 min

COOK

50 min

READY

90 min

Ingredients

2 473
1 1
EACH EACH EGGS
beaten
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 ½ 7.5
TEASPOONS ML CINNAMON
ground
¾ 3.8
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML NUTMEG
grated
½ 2.5
TEASPOON ML CLOVES
ground
2 1E+1
TEASPOONS ML CAYENNE PEPPER
¼ 59
CUP ML HONEY
2 3E+1
TABLESPOONS ML PECANS
ground to a fine flour
½ 2.5
TEASPOON ML SALT
1 1
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked

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 195 49% 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?
Trans-fat Free
 
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