Suzanne’s Old Fashioned Pumpkin Pie

Need a lacto ovo vegetarian side dish? Suzanne’s Old Fashioned Pumpkin Pie could be an excellent recipe to try. This recipe makes 8 servings with 374 calories, 4g of protein, and 23g of fat each. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have ground cardamon, heavy cream, ground ginger, and a few other ingredients on hand, you can make it. 8860 people were glad they tried this recipe. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Simply Recipes. Overall, this recipe earns a solid spoonacular score of 52%. Try Old Fashioned Pumpkin Pie, Bakers Square Old Fashioned Coconut Cream Pie – no need to go out to buy a pie when you have this copycat, and Colonia Cottage Buttermilk Pie – try this old fashioned easy to make pie for similar recipes.

Servings: 8

Cooking duration: 60 minutes

 

Ingredients:

2 teaspoons of cinnamon

1/2 cup packed dark brown sugar

2 eggs plus the yolk of a third egg

1/4 teaspoon ground cardamon

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

1/2 teaspoon of lemon zest

1 good crust (see pâte brisée recipe)

2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée

1/2 teaspoon salt

1/3 cup white sugar

Equipment:

oven

bowl

whisk

wire rack

knife

Cooking instruction summary:

1 Preheat oven to 425°F.2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. 3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.4 Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.Serve with whipped cream.

 

Step by step:


1. 1 Preheat oven to 425°F.2

2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream.

3. Whisk all together until well incorporated. 3

4. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F.

5. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.4 Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

6. Serve with whipped cream.


Nutrition Information:

Quickview
373k Calories
3g Protein
23g Total Fat
39g Carbs
5% Health Score
Limit These
Calories
373k
19%

Fat
23g
36%

  Saturated Fat
12g
78%

Carbohydrates
39g
13%

  Sugar
23g
26%

Cholesterol
109mg
37%

Sodium
258mg
11%

Get Enough Of These
Protein
3g
7%

Vitamin A
10255IU
205%

Manganese
0.43mg
21%

Vitamin K
13µg
12%

Fiber
2g
11%

Iron
1mg
10%

Vitamin E
1mg
9%

Vitamin B2
0.14mg
9%

Phosphorus
83mg
8%

Folate
30µg
8%

Calcium
72mg
7%

Selenium
4µg
7%

Vitamin B1
0.09mg
6%

Potassium
210mg
6%

Vitamin B5
0.6mg
6%

Magnesium
23mg
6%

Copper
0.1mg
5%

Vitamin B3
0.87mg
4%

Vitamin B6
0.08mg
4%

Vitamin D
0.56µg
4%

Vitamin C
3mg
4%

Zinc
0.44mg
3%

Vitamin B12
0.17µg
3%

covered percent of daily need
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