1 1/2 cup pumpkin puree, canned or fresh
3/4 cup honey
1/2 cup heavy cream
1/2 cup sour cream
2 eggs, separate whites from yolks
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
dash ground nutmeg
1/8 tsp allspice
1 pre-made 9-inch pie crust or 6-12 mini tart crusts
chocolate frosting for decoration, optional
In a large mixing bowl, mix the heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg, and allspice. Crack the eggs and separate yolks from whites.
Beat the yolks, add them to the batter, and mix. Beat the egg whites separately until they turn bubbly and stiff. Then fold them into the pumpkin pie mixture.
Preheat your oven to 350 degrees Fahrenheit. Pour the pie mixture into the pre-made crust or the 6-12 mini tart crusts. Fill the crust/s with enough of the pie mixture. Afterward, bake in the preheated oven for 45-50 minutes. Then let the crust/s cool and glaze them with dark chocolate frosting.
Once your pie is done cooling, grab a fork and enjoy your pumpkin pie!
Sugar: 19g
:
Calcium: 32mg
Calories: 139kcal
Carbohydrates: 21g
Cholesterol: 46mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 105mg
Protein: 2g
Saturated Fat: 4g
Sodium: 73mg
Vitamin A: 5011IU
Vitamin C: 1mg
