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Ingredients
4 eggs
4 cups cooked or canned pumpkin puree
½ cup brown sugar
1 cup white sugar
Goodly dash of vanilla
2 teaspoons ground cinnamon
½ teaspoon good-quality ground ginger
½ teaspoon ground nutmeg
¼ teaspoon good-quality ground cloves
1 teaspoon salt
3 cups heavy cream
¼ cup dark rum or good bourbon, or vanilla to taste
Two nine-inch unbaked pie shells
Nutritional analysis per serving (16 servings)
38 grams carbs; 90 milligrams cholesterol; 391 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 25 grams fat; 1 gram trans fat; 2 grams fiber; 295 milligrams sodium; 4 grams protein; 20 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
Preheat the oven to 350 degrees.
- Step 2
Lightly beat the eggs in a large mixing bowl. Add the pumpkin, the sugars and the vanilla, and mix well.
- Step 3
Add the spices and the salt, and blend.
- Step 4
Add the cream and the rum or bourbon, and blend well.
- Step 5
Pour into the two unbaked pie shells.
- Step 6
Bake for about one hour or until a silver knife inserted in the center comes out clean. Serve, cold or at room temperature, with sweetened whipped cream laced with rum, bourbon or vanilla.
Private Notes