Pumpkin Pie from 1796
This traditional pumpkin pie has a filling that is someone less sweet than a modern pie but full of flavor.
Category: Desserts
Source: www.youtube.com
Equipment
| Mixing bowl | |
| Pie dish |
Ingredients
| Milk | |
| Pumpkin puree | |
| Eggs | |
| Molasses | |
| Allspice | |
| Ginger | |
| Shortcrust pastry |
Instructions
Blind bake the pie crust until fully cooked.
Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open). Let cool completely before slicing.
Nutrition
| Serving size: | 604.6 |
| Energy: | 1074.6 |
| Ratio: | 1.8 |
| Carbohydrate: | 124.3 |
| Fat: | 49.5 |
| Protein: | 30.7 |
| Saturated fat: | 9.6 |
| Sodium: | 1517.9 |
| Sugar: | 68.7 |