Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Pumpkin Pie
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- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 91
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 46 mg
- Sodium
- 84 mg
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 91
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 46 mg
- Sodium
- 84 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F.
- In a large mixing bowl, combine the pureed 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.
