Recipe is from the Inside-Outside Restaurant in Cambria, Ca and Ila, the baker, at the restaurant. Thanks, Ila.
In large mixing bowl, combine cream cheese and sugar. Blend thoroughly. Beat in eggs. Add pumpkin, half and half, salt, cinnamon, ginger and cloves. Mix thoroughly. Pour in pie shell. Bake at 425? 15 minutes. Reduce heat to 350? and continue to bake 45 minutes. Cool on wire rack.
In small bowl, combine butter, brown sugar and nuts. Just before serving pie, spread nut mixture over top and run pie under broiler until topping begins to brown and bubble.
I like the texture and taste of this pie. The crunchy topping is just the right touch.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 406 | ||
Calories from Fat: 151 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 28mg | 9 % | |
Sodium 85.7mg | 3 % | |
Potassium 202.2mg | 5 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 61.6g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 406
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