Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pie | 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
- 1 medium sugar pumpkin
- 1 tablespoon vegetable oil
- 1 recipe pastry for a 9 inch single crust pie
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 4 eggs, lightly beaten
- 1 cup honey, warmed slightly
- ½ cup milk
- ½ cup heavy whipping cream
Directions
Cut pumpkin in half, and remove seeds.
Lightly oil the cut surface.
Place cut side down on a jelly roll pan lined with foil and lightly oiled.
Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
Cool until just warm.
Scrape the pumpkin flesh from the peel.
Either mash, or purée in small batches in a blender.
In large bowl, blend together 2 cups pumpkin purée, spices, and salt.
Beat in eggs, honey, milk, and cream.
Pour filling into pie shell.
Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
Cool on a wire rack.
Category:Cathy's Recipes
Category:Halloween Recipes
Category:Pumpkin pie Recipes
Category:Pumpkin Recipes
Category:Egg Recipes
Category:Honey Recipes
Category:Milk and cream Recipes
Category:Heavy cream Recipes