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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

Trans-fat Free
 

Ingredients

1 cup pumpkin
cooked, pureed, drained in a fine strainer
¾ cup creme fraiche
or sour cream
*
cup brown sugar
firmly packed
*
¼ teaspoon salt
½ teaspoon cinnamon
ground
¼ teaspoon ginger
ground
*
1 pinch cloves
ground
*
2 large eggs
lightly beaten
1 teaspoon vanilla extract
2 tablespoons brandy
or dark rum
1 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

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 12348% of calories 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?

 

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