Pumpkin Pie pumpkin Recipe

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Pumpkin Pie pumpkin
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Ingredients
15
Count
Nutrition
2046
Calories
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Ingredients:

Directions:

  1. On a lightly floured surface with a floured rolling pin roll out dough 3/4 inch thick (about a 12-inch round). Fit dough into an 8-inch glass pie plate (measure pie plate across top from inside edge of rim) with a 3-cup capacity and trim edge. Pinch edge up all around to form a continuous ridge and with a fork prick bottom of shell in several places. Chill shell 30 minutes, or until firm.
  2. Preheat oven to 375° F.Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes. Carefully remove weights or rice and foil and bake shell until just pale golden, about 10 minutes more.
  3. Reduce temperature to 350° F.
  4. Make filling: In a bowl whisk together pumpkin, heavy cream, eggs, brown sugar, and spices and pour into pie shell.
  5. Bake pie in middle of oven 1 hour, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack and cool completely. Chill pie, loosely covered, at least 2 hours, or until cold, and up to 1 day. Keep pie chilled until ready to assemble dessert.
  6. Make topping: In a chilled bowl with an electric mixer beat heavy cream with 2 tablespoons sugar until it just holds stiff peaks.
  7. In a large bowl lightly whisk sour cream. In a small saucepan sprinkle gelatin over cold water to soften 1 minute. Heat mixture over low heat, stirring, until gelatin is dissolved completely (do not let mixture boil) and whisk into sour cream. Fold one third whipped cream into sour cream mixture until well incorporated and fold in remaining whipped cream.
  8. In a bowl with cleaned beaters beat whites on medium speed until they just hold soft peaks. Gradually add remaining 1/3 cup sugar, beating on high speed, until whites just hold stiff, slightly glossy peaks. Fold meringue into cream mixture gently but thoroughly.
  9. Assemble dessert: Mound topping on chilled pie and, using a cake spatula, smooth into a dome shape that dips in the center to resemble a pumpkin. Make 8 evenly spaced indented ridges from center of dome to edges of pie using pointed end of a church key can opener or tip of a knife to shape pumpkin and with a small offset spatula smooth edges of ridges. Chill dessert, uncovered, at least 2 hours and up to 1 day.
  10. Dust dessert with cinnamon and insert cinnamon stick into center for stem.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2045.52 Kcal (8564 kJ)
Calories from fat 1064.45 Kcal
% Daily Value*
Total Fat 118.27g 182%
Cholesterol 926.2mg 309%
Sodium 711.05mg 30%
Potassium 1923.93mg 41%
Total Carbs 213.39g 71%
Sugars 177.68g 711%
Dietary Fiber 3.64g 15%
Protein 49.92g 100%
Vitamin C 23mg 38%
Iron 6.4mg 36%
Calcium 724.2mg 72%
Amount Per 100 g
Calories 171.55 Kcal (718 kJ)
Calories from fat 89.27 Kcal
% Daily Value*
Total Fat 9.92g 182%
Cholesterol 77.68mg 309%
Sodium 59.63mg 30%
Potassium 161.35mg 41%
Total Carbs 17.9g 71%
Sugars 14.9g 711%
Dietary Fiber 0.31g 15%
Protein 4.19g 100%
Vitamin C 1.9mg 38%
Iron 0.5mg 36%
Calcium 60.7mg 72%

* 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

  • 50
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

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

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