Info & Newsletter Signup

Get more Info or Sign up for our newsletter


For Email Newsletters you can trust

Events this Month

<<  November 2017  >>
 Mo  Tu  We  Th  Fr  Sa  Su 
    1  2  3  4  5
  6  7  8  9101112
13141516171819
20212223242526
27282930   
Pumpkin Recipes & more Print E-mail
Recipes

 

Oma's Pumpkin Pie

  1. 1 cup packed light brown sugar
  2. 1 tablespoon cornstarch
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground ginger
  5. 1 teaspoon ground cinnamon
  6. 1/8 teaspoon ground cloves
  7. 1 1/2 cups fresh Pumpkin Puree or canned
  8. 3 large eggs, lightly beaten, plus
  9. 1 egg for glaze
  10. 1 1/2 cups evaporated milk
  11. 1 tablespoon heavy cream

 

 

Nutritional Information:

 

  • Calories: 235 kcal
  • Carbohydrates: 37 g
  • Dietary Fiber: 1 g
  • Fat: 7 g
  • Protein: 7 g
  • Sugars: 28 g

 

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
  2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
  3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
  4. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.

Yield: 8 servings

 

Metric Conversions
imperialmetric
1/5 teaspoon1 ml
1/4 teaspoon1.25 ml
1/2 teaspoon2.5 ml
3/4 teaspoon3.75 ml
1 teaspoon5 ml
1 tablespoon15 ml
1/4 cup62.5 ml
1/2 cup125 ml
3/4 cup187.5 ml
1 cup250 ml