Brown Sugar Pumpkin Pie
Nutrition
Calories: 255 kcalCarbohydrates: 39 gProtein: 10 gFat: 17 gSaturated Fat: 10 gCholesterol: 91 mgSodium: 305 mgFiber: 6 gSugar: 20 gVitamin A: 228.575 IUCalcium: 50 mgIron: 9 mg
Ingredients
- 1 whole pie crust 12-inch pie crust chilled
- 15 oz canned pumpkin puree
- 3 whole eggs lightly beaten
- 1/2 cup heavy cream
- 1/2 cup packed dark brown sugar
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F.
- Line an 8-inch pie plate with the rolled-out pastry and trim it even with the edge of the pie plate. Cut as many leaf shapes from the excess pastry as possible, and make vein markings in each leaf with the back of the knife. With a little water, attach the pastry leaves to the edge of the pie crust so that the leaves fall over the edge of the pie plate. Keep well chilled until ready to use.
- Combine the puree with the remaining ingredients in a mixing bowl and stir until well blended. Pour into the prepared pastry and bake for 50 to 55 minutes, or until the crust is nicely browned and the custard set. Let cool on a rack before serving.