Pumpkin Pie

Name: Pumpkin Pie
Yield: 11
Cuisine: Estadounidense
Ingredients: Wheat flour; 175 g Milk; 25 g Butter; 2 Egg; teaspoons Salt; 750 g Pumpkin; 140 g Caster Sugar; 1 teaspoon Cinnamon; 1 tablespoon Icing Sugar; teaspoons Nutmeg; 350 g Shortcrust Pastry

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 11 (estimated)

Nutrition facts

Protein6 %4 g
Carbs49 %32 g
Fat45 %13 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	258 kcal	183 kcal
Protein	4 g	2.8 g
Carbs	32 g	22.7 g
Fat	13 g	9.2 g

One serving is about 141 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty41/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - United States

Ingredients

Wheat flour (Dusting)
175 g Milk
25 g Butter
2 Egg (Beaten)
teaspoons Salt
750 g Pumpkin
140 g Caster Sugar
1 teaspoon Cinnamon
1 tablespoon Icing Sugar
teaspoons Nutmeg
350 g Shortcrust Pastry

Instructions

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.