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Pumpkin Farm Pie Recipe
|Finely ground walnuts||1⁄2 Cup (8 tbs)|
|Fresh pumpkin puree||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Unflavored gelatin||1⁄4 Ounce (1 Package)|
|Cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Grated orange peel||3⁄4 Teaspoon|
|Orange flavored whipped cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Garnish)|
|Grated orange peel||1 Tablespoon (For Garnish)|
|Nutmeg||To Taste (For Garnish)|
Serving size: Complete recipe
Calories 2893 Calories from Fat 1363
% Daily Value*
Total Fat 156 g239.7%
Saturated Fat 72.7 g363.3%
Trans Fat 0 g
Cholesterol 759.9 mg
Sodium 447.1 mg18.6%
Total Carbohydrates 350 g116.5%
Dietary Fiber 21.8 g87%
Sugars 310 g
Protein 41 g81.6%
Vitamin A 1193.5% Vitamin C 74.7%
Calcium 86.7% Iron 64.4%
*Based on a 2000 Calorie diet
Preheat oven to 400°. Lightly butter a 9" pie pan.
Combine nuts, sugar, and butter. Press firmly into bottom and sides of prepared pie pan.
Bake at 400° for 6-8 minutes. Cool completely before filling.
Combine pumpkin, sugar, milk, egg yolks, gelatin, cinnamon, ginger, and cloves in a medium saucepan. Cook over medium heat, stirring constantly, until just about to boil. Do not boil. Remove from heat.
Let cool to room temperature and then chill.
Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff and glossy.
Fold into pumpkin mixture, then fold in sour cream and orange peel. Spoon into crust, forming a mound. Chill several hours or overnight.
Garnish with whipped cream sprinkled with orange peel and nutmeg.