Spiced Pumpkin Pie
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1/8 teaspoon ground cloves
- 1/2 cup sugar
- 1 cup whipping cream
- 2 tablespoons all purpose flour
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 2 tablespoons mild-flavored (light) molasses
- Carbohydrate 71 g(24%)
- Cholesterol 137 mg(46%)
- Fat 24 g(38%)
- Fiber 1 g(4%)
- Protein 6 g(11%)
- Saturated Fat 12 g(61%)
- Sodium 409 mg(17%)
- Calories 517
Preparation Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
Preparation Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
