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Ingredients
Pastry for a 1-crust, 10-inch pie (see recipe)
1 ½ cups pumpkin, canned or fresh
¾ cup sugar
½ teaspoon salt, optional
1 teaspoon grated fresh ginger or half that amount ground
¼ teaspoon nutmeg
3 eggs
1 ¼ cups milk
¾ cup heavy cream
¾ cup toasted walnut pieces, preferably black walnuts
Nutritional analysis per serving (6 servings)
30 grams carbs; 119 milligrams cholesterol; 270 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 255 milligrams sodium; 5 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line 10-inch plate with pastry. Trim off excess around edge.
- Step 2
In mixing bowl, combine pumpkin, sugar, salt and spices.
- Step 3
Preheat oven to 425 degrees.
- Step 4
Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
- Step 5
Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.
Private Notes
Comments
My family loves most anything with pumpkin in it. I made this pie as a try out before Thanksgiving. It was widely popular with my family. I found it needed the whole teaspoon of ginger. I used English walnuts as I have found that black walnuts have a sharp accent that can over take the rest of the ingredients in a recipe. This pie will be in my regular fall rotation.
Liked it but needs more pumpkin flavor. Also too much liquid. Nice and creamy, goes well with Bourbon. Less milk, more pumpkin could make it a winner. Used toasted pecans instead of walnuts for more mellow flavor.
My family loves most anything with pumpkin in it. I made this pie as a try out before Thanksgiving. It was widely popular with my family. I found it needed the whole teaspoon of ginger. I used English walnuts as I have found that black walnuts have a sharp accent that can over take the rest of the ingredients in a recipe. This pie will be in my regular fall rotation.