Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
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Serving Size: 1 serving (166g) | ||
Recipe Makes: 8 servings | ||
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Calories: 531 | ||
Calories from Fat: 429 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.6g | 64 % | |
Saturated Fat 21.9g | 109 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 1417.9mg | 436 % | |
Sodium 320.2mg | 11 % | |
Potassium 166.6mg | 4 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.6g | ||
Protein 19.8g | 28 % | |
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: 531
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