Directions:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs. Beat well. Add evaporated milk and combine. Set aside.
- Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
- Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.88 Kcal (1812 kJ) | ||
| Calories from fat | 124.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 21% | |
|---|---|---|---|
| Cholesterol | 212.96mg | 71% | |
| Sodium | 476.86mg | 20% | |
| Potassium | 434.22mg | 9% | |
| Total Carbs | 67.27g | 22% | |
| Sugars | 53.37g | 213% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 13.03g | 26% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 333.1mg | 33% | |
| Amount Per 100 g | |||
| Calories | 147.05 Kcal (616 kJ) | ||
| Calories from fat | 42.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 21% | |
|---|---|---|---|
| Cholesterol | 72.34mg | 71% | |
| Sodium | 161.99mg | 20% | |
| Potassium | 147.51mg | 9% | |
| Total Carbs | 22.85g | 22% | |
| Sugars | 18.13g | 213% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 4.43g | 26% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.5mg | 9% | |
| Calcium | 113.2mg | 33% | |
* 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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