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Pumpkin Pastries Recipe
|Pastry||1 (For 9-Inch 2 Crust Pie)|
|Pureed pumpkin||1 3⁄4 Cup (28 tbs) (Cooked Or Canned)|
|Packed brown sugar||1 Cup (16 tbs)|
|Grated orange rind||2 Teaspoon|
|Unflavored gelatin||1 Tablespoon|
|Eggs||3 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Sweetened whipped cream||1 Tablespoon|
|Orange slices||3 , cut into quarters|
Serving size: Complete recipe
Calories 2498 Calories from Fat 1076
% Daily Value*
Total Fat 122 g187.3%
Saturated Fat 64.5 g322.7%
Trans Fat 0 g
Cholesterol 971.6 mg
Sodium 1465.2 mg61%
Total Carbohydrates 319 g106.3%
Dietary Fiber 17.4 g69.6%
Sugars 267.6 g
Protein 47 g93.2%
Vitamin A 1422.4% Vitamin C 55.8%
Calcium 60.8% Iron 60.7%
*Based on a 2000 Calorie diet
Press each piece into a 2 1/2 or 3 inch tart shell and prick all over with a fork.
Chill 30 minutes.
Place shells on a baking sheet and bake in a preheated 400Â° oven 10 to 12 minutes or until they are golden brown.
In a large saucepan, stir pumpkin, sugar, salt, orange rind, spices, gelatin and egg yolks until thoroughly mixed.
Cook over medium heat, stirring, until heated through.
Chill until mixture is cool but not set.
Beat egg whites until stiff and fold into the pumpkin mixture.
Fold in unsweetened whipped cream.
Pile into tart shells and chill until set.
Garnish with sweetened whipped cream and orange slices.