Directions:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
- Glaze:
- Beat the remaining egg, and combine with heavy cream. Brush glaze lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet. Note to myself: This is the best glaze I have ever used and I will be using for all my pies. This made a beautiful medium brown crust that looked picture perfect after baking =D
- Bake for 10 minutes. Reduce heat to 350 degrees F., and continue baking for 35 minutes more. Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.23 Kcal (2073 kJ) | ||
| Calories from fat | 171.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Cholesterol | 84.3mg | 28% | |
| Sodium | 515.71mg | 21% | |
| Potassium | 373.09mg | 8% | |
| Total Carbs | 76.37g | 25% | |
| Sugars | 34.58g | 138% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 8.41g | 17% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 173.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 182.48 Kcal (764 kJ) | ||
| Calories from fat | 63.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 29% | |
|---|---|---|---|
| Cholesterol | 31.06mg | 28% | |
| Sodium | 190.02mg | 21% | |
| Potassium | 137.47mg | 8% | |
| Total Carbs | 28.14g | 25% | |
| Sugars | 12.74g | 138% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 3.1g | 17% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.7mg | 11% | |
| Calcium | 63.8mg | 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.
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