Rich Pumpkin Pie Recipe

Rich Pumpkin Pie picture




 Pastry9 Inch
 Eggs3 , slightly beaten
 Canned pumpkin/Mashed cooked pumpkin1 Cup (16 tbs)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Half and half1 Cup (16 tbs)
 Apricot brandy40 Milliliter
 Salt1⁄4 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground mace1⁄4 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Finely chopped candied ginger2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1322 Calories from Fat 424

% Daily Value*

Total Fat 48 g73.6%

Saturated Fat 23.1 g115.3%

Trans Fat 0 g

Cholesterol 724 mg

Sodium 865.6 mg36.1%

Total Carbohydrates 177 g59.1%

Dietary Fiber 9.7 g38.6%

Sugars 142.4 g

Protein 30 g60.4%

Vitamin A 794.9% Vitamin C 23.1%

Calcium 52.8% Iron 42.3%

*Based on a 2000 Calorie diet


Roll pastry to 1/8-inch thickness on a lightly floured surface.
Place in a 9-inch pieplate, trim off excess pastry along edges.
Fold edges under, and flute.
Prick bottom and sides of pastry with a fork.
Bake at 400°F for 3 minutes, remove from oven, and gently prick with a fork.
Bake an additional 5 minutes.
Set aside to cool.
Combine eggs and next 8 ingredients, blend well.
Pour into cooled pastry shell.
Sprinkle top with candied ginger.
Bake at 375°F for 30 to 35 minutes.
Garnish pie with whipped cream, if desired.
Image Courtesy :