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Creme Fraiche Pumpkin Pie

Creme Fraiche Pumpkin Pie Creme Fraiche Pumpkin Pie Creme Fraiche Pumpkin Pie

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.













Trans-fat Free


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
¼ teaspoon ginger
1 pinch cloves
2 large eggs
lightly beaten
1 teaspoon vanilla extract
2 tablespoons brandy
or dark rum
1 each pie shell (9 inch)
baked, 10inch


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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