Pumpkin Cream Pie Recipe

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Pumpkin Cream Pie
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Ingredients
19
Count
Nutrition
1494
Calories
Total time
84
Minutes
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Ingredients:

Directions:

  1. Perfect Pie Crust: In a food processor, pulse together the flour, salt and sugar. Add the butter and shortening. Pulse 8-10 times or until mixture is coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or fork).
  2. In a measuring cup, combine vinegar with 1/2 cup cold water. While pulsing processor, drizzle in just enough water mixture to form dough, 5-8 tablespoons. (Dough may be slightly dry but will hold together when you pinch it). Halve dough, wrap in plastic wrap and press into disks. Chill 1 hour or until ready to use. May be frozen for up to 2 months.
  3. To prebake crust, roll into a 12-13 -inch circle and gently transfer to pie plate. Trim edges (or decorate as desired) and chill or freeze until very cold. Line cold crust with a double thickness of foil or line with parchment. Fill with pie weights or dry beans and bake at 375 until edges are just golden, 12 minutes. Remove foil or parchment and weights; bake another 10-12 minutes until cooked through. (Makes 2 single crusts).
  4. Pie Filling: In a large, heavy saucepan, whisk together brown sugar, cornstarch and half and half. Place over medium-high heat and stir until sugar is dissolved, about 2 minutes. Whisk in egg yolks, pumpkin pie spice, salt, molasses and pumpkin puree. Reduce heat to medium and cook, stirring constantly to prevent clumping, until pudding thickens and just boils, 10-15 minutes. Remove from heat. Place pan in a bowl of ice and water and stir occasionally until custard cools.
  5. Remove from ice bath, dry pan bottom and transfer custard to prepared crust. Smooth surface and cover with plastic wrap, gently pressing wrap onto surface of pudding; refrigerate 3 hours or overnight.
  6. In another heavy saucepan, stir together granulated sugar and 1/4 cup water over medium-high heat until sugar is completely dissolved. Remove spoon and brush inside edge of pan with a wet pastry brush to remove remaining sugar crystals, then swirl pan occasionally until sugar begins to caramelize. When caramel is medium amber in color, pour onto parchment in a thin layer and sprinkle with pumpkin seeds. Let cool completely and break into shards.
  7. Whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. Garnish with pumpkin-seed brittle.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1494.49 Kcal (6257 kJ)
Calories from fat 703.63 Kcal
% Daily Value*
Total Fat 78.18g 120%
Cholesterol 388.49mg 129%
Sodium 893.33mg 37%
Potassium 570.31mg 12%
Total Carbs 175.04g 58%
Sugars 91.01g 364%
Dietary Fiber 3.66g 15%
Protein 23.42g 47%
Vitamin C 0.8mg 1%
Vitamin A 0.4mg 14%
Iron 4.5mg 25%
Calcium 171.7mg 17%
Amount Per 100 g
Calories 256.4 Kcal (1073 kJ)
Calories from fat 120.72 Kcal
% Daily Value*
Total Fat 13.41g 120%
Cholesterol 66.65mg 129%
Sodium 153.26mg 37%
Potassium 97.84mg 12%
Total Carbs 30.03g 58%
Sugars 15.61g 364%
Dietary Fiber 0.63g 15%
Protein 4.02g 47%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 14%
Iron 0.8mg 25%
Calcium 29.5mg 17%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.7
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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