KOSHER PUMPKIN PIE - DAIRY
Make and share this Kosher Pumpkin Pie - Dairy recipe from Food.com.
Provided by - Momma Loon
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, egg yolk, white sugar and brown sugar.
- Add salt, cinnamon, nutmeg, ginger and cloves.
- Gradually stir in milk and cream.
- Stir in pumpkin.
- Pour filling into pie shell.
- Bake for ten minutes in preheated oven.
- Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set Pumpkin Puree:Cut the pumpkin into large chunks and place on an oiled baking sheet.
- Cover with foil and bake in a 350°F oven for one hour or until fork tender.
- Allow pumpkin to cool, then remove the skin and puree in a food processor.
- Use the puree in your holiday baking.
- Unused puree can be frozen in airtight containers for one month.
Nutrition Facts : Calories 304.7, Fat 14.8, SaturatedFat 7, Cholesterol 129.7, Sodium 453.7, Carbohydrate 38.6, Fiber 0.5, Sugar 27, Protein 5.5
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