Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large egg yolks
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1½ cups whipping cream
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- ½ teaspoon vanilla extract
- 3 tablespoons light brown sugar
Directions
In a heavy sauce pan heat egg yolks with sugar until blended then stir in pumpkin, whipping cream and spices and cook over medium-low heat stirring until mixture coats back of a silver spoon about 10-15 minutes (do not boil).
Stir in vanilla then pour into a 1-quart casserole and refrigerate 6 hours or longer.
2 hours before serving soft brown sugar over chilled mixture and broil 4 minutes to allow sugar to melt.
Serve with fresh fruit if desired.
Category:Cathy's Recipes