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Pumpkin Pie in Walnut Crust

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Submitted by BlueUni

YIELD

servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 1
Pastry for Pumpkin Pie in Walnut Crust *
½ 118
CUP ML BROWN SUGAR
dark, packed *
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML NUTMEG
ground
0.6
TEASPOON ML CLOVES
ground
16 462.4
OUNCES ML/G PUMPKIN
canned, or 2 cups cooked, pureed
2 2
LARGE LARGE EGGS
1 237

Directions

Prepare pastry.

Preheat oven to 425℉ (220℃).

In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.

With an electric mixer on medium speed, beat in pumpkin until combined.

Add eggs and milk; beat until smooth and well blended.

Pour pumpkin mixture into the pastry-lined plate.

Bake for 10 minutes. Reduce oven temperature to 350℉ (180℃) and bake for 35 minutes longer or until the center of the pie is set.

Cool on a wire rack to room temperature, then serve or refrigerate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 121 40% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 369mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 13g
Vitamin A 377% Vitamin C 10%
Calcium 13% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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