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The Orginal Baked Whole Pumpkin Pie

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Recipe

 

Yield

servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5-7 pounds pumpkin
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6 large eggs
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2 cups heavy whipping cream
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½ cup brown sugar
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1 tablespoon molasses
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½ teaspoon nutmeg
freshly grated
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1 teaspoon cinnamon
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¼ teaspoon ginger
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2 tablespoons butter
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Ingredients

Amount Measure Ingredient Features
pumpkin
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6 large eggs
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473 ml heavy whipping cream
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118 ml brown sugar
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15 ml molasses
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2.5 ml nutmeg
freshly grated
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5 ml cinnamon
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1.3 ml ginger
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3E+1 ml butter
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Directions

Cut the lid off the pumpkin just as you would for a jack-o-lantern.

Remove the seeds. Mix the remaining ingredients together with the exceptions of the butter.

Fill the pumpkin with this mixture and top with the butter.

Cover with the pumpkin lid and place in a baking pan.

Bake at 350℉ (180℃) degrees for 1 to 1½ hours, or until the mixture has set like a custard.

Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 774g (27.3 oz)
Amount per Serving
Calories 77768% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 495mg 165%
Sodium 221mg 9%
Total Carbohydrate 18g 18%
Dietary Fiber 17g 67%
Sugars g
Protein 36g
Vitamin A 1812% Vitamin C 41%
Calcium 28% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
 
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