 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin. Ingredients:
2 cups canned or fresh pumpkin puree |
1 tablespoon crystallized ginger |
1 1/4 cups half-and-half |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
2/3 cup (packed) light-brown sugar |
3 large eggs, lightly beaten |
2 large egg yolks, lightly beaten |
1/8 teaspoon ground white pepper |
1 prepared pie shell (9-inch), chilled |
sweetened whipped cream (optional) |
Directions:
1. 1. Preheat the oven to 425°F.
2. 2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
3. 3.Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
4. 4.Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.
5. Per serving (without whipped cream): 400 calories, 39 g carbohydrates, 8 g protein, 25 g fat, 185 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
|
|