| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| Pate Brisee, see recipe | ||
| 1 | Pumpkin -, abt 3 lbs | |
| 4 | Eggs, lightly beaten | |
| 1/2 | c | Honey |
| 1/2 | c | Milk |
| 1/2 | c | Heavy cream |
| 1/4 | c | Molasses |
| 1/2 | t | Ground ginger |
| 1/2 | t | Cinnamon |
| 1 | t | Salt |
INSTRUCTIONS
Line a 9- or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Heat oven to 375 degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and pure in blender or food processor, adding a little liquid to thin if necessary. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving. Makes one 9-inch pie. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Jane Heller Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Jane Heller Converted by MM_Buster v2.0l.
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1521
Calories From Fat: 581
Total Fat: 65.6g
Cholesterol: 916.8mg
Sodium: 2750.3mg
Potassium: 1867.8mg
Carbohydrates: 214.5g
Fiber: 1g
Sugar: 193g
Protein: 32.2g