Directions:
- Preheat oven to 425°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°F, and continue baking for 30 minutes more. Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.72 Kcal (1096 kJ) | ||
| Calories from fat | 105.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 18% | |
|---|---|---|---|
| Cholesterol | 124.46mg | 41% | |
| Sodium | 243.42mg | 10% | |
| Potassium | 226.96mg | 5% | |
| Total Carbs | 34.03g | 11% | |
| Sugars | 26.69g | 107% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 175.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 163.26 Kcal (684 kJ) | ||
| Calories from fat | 66.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 18% | |
|---|---|---|---|
| Cholesterol | 77.64mg | 41% | |
| Sodium | 151.84mg | 10% | |
| Potassium | 141.57mg | 5% | |
| Total Carbs | 21.23g | 11% | |
| Sugars | 16.65g | 107% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 4.23g | 14% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 109.2mg | 18% | |
* 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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