Try this Pumpkin pie recipe, or contribute your own.
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Prepare the Pumpkin Puree:
Preheat Oven: 175°C (350°F).
Prepare Pumpkin: Cut the pumpkin into chunks, remove seeds and pulp.
Roast: Place pumpkin pieces on a baking sheet, skin side up. Roast until the flesh is tender, about 45-60 minutes.
Puree: Once cooled, scoop out the flesh and puree it in a blender or food processor. You need about 450-500 grams of puree for the pie.
Prepare the Crust:
Mix Dry Ingredients: Combine flour and salt.
Add Butter: Cut in the cold, cubed butter until mixture resembles coarse crumbs.
Add Water: Add ice water gradually, just enough to form a dough.
Refrigerate: Form into a disc, wrap, and chill for at least 1 hour.
Roll Out: Roll out the dough to fit a 23 cm pie dish.
Prepare the Filling:
Mix Ingredients: Whisk together the pumpkin puree, sugar, salt, spices, eggs, and cream.
Bake the Pie:
Fill Crust: Pour the pumpkin mixture into the crust.
Bake: At 220°C (425°F) for 15 minutes. Then reduce to 175°C (350°F) and bake for 40-50 minutes, or until set.
Cool and Serve:
Allow the pie to cool for several hours. Serve with whipped cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2125 | ||
Calories from Fat: 1264 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 140.4g | 187 % | |
Saturated Fat 88.4g | 442 % | |
Monounsaturated Fat 37.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 422.4mg | 130 % | |
Sodium 966.4mg | 33 % | |
Potassium 515.3mg | 14 % | |
Total Carbohydrate 218g | 64 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 216.4g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2125
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