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Favorite Pumpkin Pie















Trans-fat Free, High Fiber


1 each pie shell (9 inch)
unbaked, 10 inch
2 cups canne pumpkin purée
¾ cup sugar
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
3 large eggs
½ cup milk
¼ cup bourbon
¾ cup heavy whipping cream
1 Jar apricot preserves (jam)
4 tablespoons apricot brandy
cup brown sugar
firmly packed
3 tablespoons butter
1 tablespoon heavy whipping cream
teaspoon salt
½ cup pecans
½ cup pecan halves
½ pint heavy whipping cream
1 x bourbon
for garnish


Preheat oven to 425℉ (220℃).

Combine pumpkin, sugar, ½ teaspoon salt, ginger, nutmeg, eggs, milk, ¼ cup bourbon and ¾ cup whipping cream in large bowl.

Mix until well blended. Paint pastry shell with apricot glaze. Pour in pumpkin mixture.

Bake for 15 minutes. Reduce heat to 350℉ (180℃) and bake 30 to 40 minutes longer or until filling has set.

Test with knife inserted 1 inch from center.

When it comes out clean, pie is done. Cool until lukewarm.

Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans.

Spread evenly on top of filling. Decorate with pecan halves. Broil 3 inches from low heat until surface begins to bubble. Watch carefully to avoid scorching.

To serve, whip cream, fold in bourbon to taste and serve with warm pie.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 84765% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 722mg 30%
Total Carbohydrate 23g 23%
Dietary Fiber 7g 26%
Sugars g
Protein 24g
Vitamin A 406% Vitamin C 10%
Calcium 15% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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