Directions:
- Line a 9-inch pie pan withthe pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans.
- Bake pie pastry in a 375° oven until edges are dry and barely golden, about 15 minutes. Remove from oven and carefully remove pie weights and foil. Reduce oven temperature to 350°.
- Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.
- Pour pumpkin mixture into hot pie crust and return pie to oven. Bake until center barely jiggles when shaken, about 45 minutes. Let cool to room temperature on a wire rack, at least 2 hours. Cut into wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1634.24 Kcal (6842 kJ) | ||
| Calories from fat | 697.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.55g | 119% | |
|---|---|---|---|
| Cholesterol | 780.44mg | 260% | |
| Sodium | 1479.73mg | 62% | |
| Potassium | 661.37mg | 14% | |
| Total Carbs | 225.27g | 75% | |
| Sugars | 208.58g | 834% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 24.63g | 49% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 2.7mg | 89% | |
| Iron | 4.6mg | 26% | |
| Calcium | 349.3mg | 35% | |
| Amount Per 100 g | |||
| Calories | 270.22 Kcal (1131 kJ) | ||
| Calories from fat | 115.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 119% | |
|---|---|---|---|
| Cholesterol | 129.05mg | 260% | |
| Sodium | 244.67mg | 62% | |
| Potassium | 109.36mg | 14% | |
| Total Carbs | 37.25g | 75% | |
| Sugars | 34.49g | 834% | |
| Dietary Fiber | 0.53g | 13% | |
| Protein | 4.07g | 49% | |
| Vitamin C | 0.8mg | 8% | |
| Vitamin A | 0.4mg | 89% | |
| Iron | 0.8mg | 26% | |
| Calcium | 57.8mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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