Dessert

Pumpkin pie

Low-temp pumpkin pie that cools in a cracked oven door to avoid cracking on top.
PrepPr20 minCookCk1 h 30 minTotalTot1 h 50 minServesSrv8Ca:PCa:P1:0.3
1

Ingredients

  • 2 cups pumpkin puree (canned or homemade)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 3 eggs, whisked
  • 1 pie crust, pre-baked (Optional)

Directions

  1. Blend pumpkin puree with spice, salt, brown sugar, condensed milk, and vanilla until smooth.
  2. Strain through a fine mesh sieve if you want a silkier filling.
  3. Fold in whisked eggs slowly, just until combined. Do not whip in extra air.
  4. Pour into the pre-baked crust. Bake at 275 F for about 90 minutes until the edges are set and the center wiggles slightly.
  5. Turn off the oven and cool the pie with the door cracked open.

Contribution

Video recipe

Nutrition Facts

Per serving (1 of 8). Does not change when you scale ingredients.

  • Calories 249.8125
  • Total Fat 50.8g
  • Saturated Fat 26.9g
  • Polyunsaturated Fat 2.8g
  • Monounsaturated Fat 5.6g
  • Cholesterol 747.2 mg
  • Sodium 2695 mg
  • Carbohydrate 344.8g
  • Fiber 16.3g
  • Sugar 301.4g
  • Protein 55.3g
  • Calcium 1394.7 mg
  • Phosphorus 444.8 mg
  • Ca:P ratio 1:0.3
  • Vitamin A 3952.2 mcg
  • Vitamin C 20.1 mg
  • B1 (Thiamin) 0.2 mg
  • B2 (Riboflavin) 0.9 mg
  • B3 (Niacin) 1.8 mg
  • B5 (Pantothenic) 1.9 mg
  • B6 0.4 mg
  • Folate 163.6 mcg
  • B12 1.5 mcg
  • Vitamin K 77.3 mcg
  • Copper 0.5 mg
  • Zinc 2.8 mg
  • Selenium 48.7 mcg

Tags:

Dessert Pumpkin Pie Baked Sweet Diet green