Pumpkin pie

Name: Pumpkin pie
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: Fresh pumpkin; 6 large eggs; 2 cups packed brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon sea salt; 1/2 teaspoon ground cloves; 1/2 teaspoon ginger; 1/2 teaspoon ground nutmeg; 2 cups soy milk; 2 cups all-purpose flour; 3/4 teaspoon salt; 2/3 cup shortening; 4 to 6 tablespoons cold water; Gingersnap cookies

4 steps

Cook:40min

Updated at: Thu, 17 Aug 2023 12:28:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories547.3 kcal (27%)

Total Fat22.5 g (32%)

Carbs76.7 g (29%)

Sugars49.9 g (55%)

Protein10.4 g (21%)

Sodium497 mg (25%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Fresh pumpkin

6eggs

large

2 cupsbrown sugar

packed

2 teaspoonsground cinnamon

1 teaspoonsea salt

½ teaspoonground cloves

½ teaspoonginger

½ teaspoonground nutmeg

2 cupssoy milk

For 🥧 crust

2 cupsall-purpose flour

¾ teaspoonsalt

⅔ cupshortening

4 tablespoonswater

cold

gingersnap cookies

Instructions

Step 1

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges.

Step 2

For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts.

Step 3

Bake at 450° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Step 4

Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.