Dessert
Pumpkin Pudding Pie with Orange Zest & Cardamom Whipped Cream
PrepPr25 minCookCk55 minTotalTot1 h 20 minServesSrv~3 piesCa:PCa:P1:1.2
Ingredients
- 2 1/2 cups sugar
- 15 oz can or 2 cups of homemade pumpkin puree
- 2 eggs
- 1/2 tsp baking soda
- 2 cups masa
- 2 tsp baking powder
- 1/2 tsp ground ceylon cinnamon
- 1/4 tsp vanilla
- Pinch of salt
- 2 1/2 cups milk
- 4 tbsp butter, melted
- 1 orange (for zest)
- 1 tsp powdered sugar (for topping)
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp cardamom
- Pinch of nutmeg
Directions
Pumpkin Pudding Pie
- Preheat oven to 325°F (165°C). Prepare a pie crust (homemade or store-bought).
- In a large bowl, blend sugar, pumpkin puree, eggs, and baking soda.
- Add flour, baking powder, cinnamon, vanilla, and salt; mix well.
- Add milk and melted butter; whisk until combined.
- Pour batter into crust, filling to the top.
- Bake 55 min at 325°F (165°C). Remove and cool.
- Top with sifted powdered sugar and fresh orange zest.
Whipped Cream
- Chill a mixing bowl and whisk in freezer 15 min.
- Combine powdered sugar, cardamom, and nutmeg in bowl.
- Add cream and whisk until stiff peaks form.
- Spoon over cooled pie and serve.
Nutrition Facts
Per serving (1 of 24). Does not change when you scale ingredients.
- Calories 222.90833333333333
- Total Fat 176.3g
- Saturated Fat 99.7g
- Trans Fat 2.6g
- Polyunsaturated Fat 2.6g
- Monounsaturated Fat 8g
- Cholesterol 939.2 mg
- Sodium 2532.5 mg
- Carbohydrate 910.4g
- Fiber 34.1g
- Sugar 673g
- Starch 165.6g
- Protein 63.3g
- Calcium 1867.3 mg
- Phosphorus 2264 mg
- Ca:P ratio 1:1.2
- Vitamin A 3684.9 mcg
- Vitamin C 100.6 mg
- B1 (Thiamin) 1.2 mg
- B2 (Riboflavin) 1.6 mg
- B3 (Niacin) 7 mg
- B5 (Pantothenic) 4.3 mg
- B6 1.3 mg
- Folate 161.2 mcg
- B12 4.3 mcg
- Vitamin K 68 mcg
- Copper 0.9 mg
- Zinc 8.8 mg
- Selenium 45.2 mcg
