Pumpkin PieUS Traditional - but try it - it's delish!
By Jody AllenYou’re either a fan of Pumpkin Pie, or you’re not. But it is rather nice on a cold night with some cream – especially after a very hearty casserole.
You’re either a fan of Pumpkin Pie, or you’re not. But it is rather nice on a cold night with some cream – especially after a very hearty casserole.
Christmas Recipes
Christmas Recipes, Desserts, Recipes, Xmas Food,
serves
8time needed
prep cookingredients
10difficulty
mediumrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Brown Sugar
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 75g serve |
Qty per 100g |
|
| Energy | 717kJ | 960kJ |
| Protein | 4.36g | 5.83g |
| Fat,total | 2.64g | 3.54g |
| -saturated | 1.19g | 1.59g |
| Carbohydrate | 19.8g | 26.5g |
| -sugars | 8.6g | 11.5g |
| Dietary Fibre | 0.75g | 1g |
| Sodium | 369mg | 494mg |
717kJ
4.36g
2.64g
1.19g
19.8g
8.6g
0.75g
369mg
Ingredients
- 2 cups Cooked Pumpkin
- 1/2 cup Brown Sugar
- 1 Condensed Milk
- 1 tsp Salt
- 2 tbsp Plain Flour
- 2 Eggs
- 1/2 tsp Nutmeg
- 1/5 tsp Cinnamon
- 1/2 tsp Allspice
- 1 Short Crust Pastry Shell
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Method
- Place the pumpkin into a bowl and using beaters, beat together with the condensed milk until smooth.
- Add the beaten eggs, plain flour, sugar, salt and spices.
- Beat for 3 - 4 minutes on high.
- Pour the pumpkin mixture into the pastry shell and bake at 180 degrees for approximately 30 minutes.
- Pie is ready when the pumpkin mixture is 'just' set.
- Let the pie cool until room temperature and chill in the fridge until serving.
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