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Creme Fraiche Pumpkin Pie

Creme Fraiche Pumpkin Pie

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Give a classic pumpkin pie a modern twist with creme fraiche that makes the pie differently rich and delicious. Brandy is an enhancer and makes the pie taste even better with just enough tang.

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 237
CUP ML PUMPKIN
cooked, pureed, drained in a fine strainer
¾ 177
CUP ML CREME FRAICHE
or sour cream *
79
CUP ML BROWN SUGAR
firmly packed *
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML GINGER
ground
1 1
PINCH PINCH CLOVES
ground *
2 2
LARGE LARGE EGGS
lightly beaten
1 5
TEASPOON ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML BRANDY
or dark rum
1 1
EACH EACH PIE SHELL (9 INCH)
baked, 10inch

Directions

Preheat the oven to 300℉ (150℃).

In a large mixing bowl, combine the puréed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended.

Stir in the eggs, vanilla, and brandy or rum.

Whisk again until thoroughly blended.

Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level.

Bake for about 1 hour, until set in the center.

Makes one 10-inch pie.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 123 48% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 195mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 97% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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