Classic traditional pumpkin pie recipe, modified from the original to cook the pumpkin in the microwave.
Wash and slice 1 small "pie" pumpkin in half. Clean seeds and place flesh side down (skin on) in microwaveable dish. Add about a 1/4 to 1/2 cup water and microwave for 10 minutes on high (repeat as needed until flesh is fork tender), Allow to cool and then remove the flesh from the skin. Cooked pumpkin can be stored in the fridge (1 week) or freezer (considerably longer).
Preheat oven to 425 degrees.
Mash pumpkin to desired consistency.
Mix all ingredients together.
Pour into unbaked pie shell.
Bake for 15 minutes at 425 degrees and then reduce heat to 350 degrees
Continue cooking for 40 minutes longer or until a knife inserted in the centre comes out clean.
Allow to cool slightly before serving.
Preparing the pumpkin ahead of time is a real time saver.
Be prepared to adjust your cooking time depending upon the wetness of the pumpkin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: Servings | ||
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Calories: 988 | ||
Calories from Fat: 166 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 744.5mg | 229 % | |
Sodium 264.3mg | 9 % | |
Potassium 869.3mg | 23 % | |
Total Carbohydrate 189.3g | 56 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 185.8g | ||
Protein 24.2g | 35 % | |
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: 988
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