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Ipswich Pumpkin Pie Recipe
|Pumpkin puree||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Granulated white sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Bourbon||1⁄2 Cup (8 tbs)|
|Uncooked pie shell||1 (9 Or 10 Inch)|
Serving size: Complete recipe
Calories 2910 Calories from Fat 1324
% Daily Value*
Total Fat 149 g228.9%
Saturated Fat 73.9 g369.5%
Trans Fat 0 g
Cholesterol 903.7 mg
Sodium 2310.4 mg96.3%
Total Carbohydrates 301 g100.3%
Dietary Fiber 14.1 g56.2%
Sugars 159.4 g
Protein 41 g81.9%
Vitamin A 1216.2% Vitamin C 27.9%
Calcium 57.8% Iron 57.8%
*Based on a 2000 Calorie diet
In another bowl mix eggs, milk, cream and bourbon.
Add slowly to first mixture, beating all the while.
Brush pastry shell, which has been chilled for at least 1/2 hour, with egg white, let stand for 5 minutes, then pour in filling.
Bake at 425Â° for 15 minutes, reduce heat to 350Â° and bake for 30-40 minutes or until filling is set.
Cool to room temperature.