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 puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.25 Kcal (1408 kJ) | ||
| Calories from fat | 130.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.45g | 22% | |
|---|---|---|---|
| Cholesterol | 92.42mg | 31% | |
| Sodium | 454.94mg | 19% | |
| Potassium | 102.24mg | 2% | |
| Total Carbs | 47.67g | 16% | |
| Sugars | 36.64g | 147% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 194 Kcal (812 kJ) | ||
| Calories from fat | 75.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 22% | |
|---|---|---|---|
| Cholesterol | 53.32mg | 31% | |
| Sodium | 262.48mg | 19% | |
| Potassium | 58.99mg | 2% | |
| Total Carbs | 27.5g | 16% | |
| Sugars | 21.14g | 147% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 3.06g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 7% | |
| Calcium | 24.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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