Spiced Pumpkin PieTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 220° C (425° F)
Preparation time: 15-20 minutes
Cooking time: 25 + 50 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:287.8 kcal
Proteins:4.7 g
Fats:14 g
Carbohydrate:36.8 g
Fibers:0.7 g
Sugar:24.1 g
Cholesterol:80.3 mg
Sodium:309.2 mg
Calcium:72.1 mg
Energy:336 kcal
Proteins:5.5 g
Fats:16.3 g
Carbohydrate:43 g
Fibers:0.8 g
Sugar:28.1 g
Cholesterol:93.7 mg
Sodium:360.9 mg
Calcium:84.2 mg
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French-Style Pumpkin Pie - Tarte à la citrouille
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
unbaked pie shell or short crust
185
ml
brown sugar
2
large eggs
185
ml
milk
125
ml
heavy cream
5
ml
cinnamon
5
ml
ground ginger
1.25
ml
ground cloves
1.25
ml
grated nutmeg
2
ml
salt
METHOD
- *If you're using fresh pumpkin, cook the peeled pumpkin flesh with 4 tbsp. water in a covered saucepan over low heat for 20 minutes or until reduced to a purée - you will need about 1 liter (4 cups) cubed pumpkin to make 500 ml (2 cups) purée;
- uncover and continue cooking until all the liquid has evaporated;
- to the pumpkin, add the brown sugar, spices, cream and the eggs beaten together with the milk;
- roll out the pastry and line a deep pie plate; prick the bottom with a fork; pour in the pumpkin mixture; bake in a preheated 220° C (425° F) oven for about 10 minutes. Reduce the temperature to 180° C (350° C) and continue baking for about 40 minutes or until the tip of a knife inserted into the center comes out clean.
- Cool and serve with whipped cream flavored with vanilla.
CHEF'S NOTES
If you're using fresh pumpkin, choose a sweet variety with a low water content. If you opt for canned pumpkin, look for "pure" pumpkin rather than pie filling.
Your pie will be more successful if you start out with all the ingredients at room temperature.
