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Suggest a better descriptionPREHEAT OVEN TO 350F. Beat the half-and-half, milk, brown sugar, cinnamon, cloves, eggs and cognac together in a mixing bowl. Stir in the pureed pumpkin and the candied ginger. Pour the filling into the pie shell. Bake for 40-to-50 minutes in the middle of the oven until the filling is set and the center of the pie barely moves when shaken. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 501 | ||
Calories from Fat: 304 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 475.2mg | 146 % | |
Sodium 225.9mg | 8 % | |
Potassium 438.9mg | 12 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 30.8g | ||
Protein 18.2g | 26 % | |
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: 501
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