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This is for all the people who don’t like pumpkin pie. I don’t like pumpkin pie either, but this one’s different. It’s so spicy!! It has become a much anticipated family custom. It’s best to make your own pie shell instead of using the ready made kind because they aren’t deep enough. This recipe is easily doubled.
Ingredients
- 2 cups canned pumpkin puree
- 1 cup milk
- 1 cup light cream
- ½ cup brown sugar
- ½ cup white sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 tablespoon all-purpose flour
- 2 eggs, lightly beaten
- 1 (9 inch) unbaked pie crust
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C.)
Step 2
In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
Step 3
Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 32% |
| Cholesterol69mg | 23% |
| Sodium238mg | 10% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber4g | 14% |
| Total Sugars30g | |
| Protein6g | |
| Vitamin C0mg | 2% |
| Calcium101mg | 8% |
| Iron2mg | 8% |
| Potassium137mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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