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This silken pumpkin pie is wonderful served with lightly
whipped cream. Although making your own pumpkin purée
may take a bit longer than opening a can of pumpkin purée
the flavour is worth the effort!
| Preparation Time: |
15 minutes |
| Cooking Time: |
25 minutes |
| Baking Time: |
35 minutes |
| |
Makes 1 (9-inch/23 cm)
pie |
| 1 |
9-inch (23 cm) frozen deep-dish pie shell |
| 2 cups (500 mL) |
puréed Ontario Pumpkin, about a
3 lb (1.5 kg) pumpkin |
| 1/2 cup (125 mL) |
18% cream |
| 2 |
eggs, lightly beaten |
| 1/2 cup (125 mL) |
packed light brown sugar |
| 1/4 cup (50 mL) |
granulated sugar |
| 2 tsp (10 mL) |
vanilla |
| 1 tsp (5 mL) |
cinnamon |
| 1/4 tsp (1 mL) |
each ground ginger, nutmeg and
salt |
To prepare pumpkin, cut into wedges and remove seeds. Place
wedges including peel in a large saucepan of boiling water.
Reduce heat, cover and simmer until pumpkin is very tender,
about 30 minutes. Drain very well. When it is cool enough
to handle, scoop out pulp. Purée in a food processor
until smooth. Drain any excess liquid.
Preheat oven to 400 F (200 C). Thaw pie shell for 10 minutes.
Prick bottom and sides of shell with a fork every 1-inch
(2.5 cm). Bake in centre of bottom rack of oven 8 to 10
minutes. Place baked shell on a baking sheet. Reduce oven
temperature to 350 F (180 C).
In a large bowl, stir together pumpkin purée, cream,
eggs, sugars, vanilla, cinnamon, ginger, nutmeg and salt
until combined. Pour into prepared shell. Bake on centre
rack of oven until filling is set when shell is jiggled
slightly (the centre of filling will not be firm), about
35 minutes. Let cool completely on a cooling rack before
serving.
| Nutritional Information: |
|
| 1 Serving (when recipe serves
8): |
|
|
Protein: |
4 grams |
|
Fat: |
12 grams |
|
Carbohydrates: |
35 grams |
|
Calories:
|
264 |
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