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    You are in: Home / Recipes / Different Pumpkin Pie Recipe
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    Different Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    senseicheryl's Note:

    This recipe is from the www.chefscatalog.com website. "The unorthodox system of cooking the filling on top of the stove and then pouring it into a fully baked, crisp pie shell alleviates the tendency for the crust to be damp under the pumpkin filling. It is inspired by a winning recipe from a contest sponsored by the Borden Company in 1931. Apparently cooks are always looking to improve on a classic. The broiled topping, crisp and crunchy over the smooth pumpkin filling is optional, but it elevates this pie to new heights."

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    Ingredients:

    Yield:

    9 inch ...

    Units: US | Metric

    For the Pumpkin Filling

    For the Topping

    Directions:

    1. 1
      Preheat the oven to 425°F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling.
    2. 2
      To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth.
    3. 3
      Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil.
    4. 4
      Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools.
    5. 5
      To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie.
    6. 6
      Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly.
    7. 7
      Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.

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    Nutritional Facts for Different Pumpkin Pie

    Serving Size: 1 (1231 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3027.7
     
    Calories from Fat 1394
    46%
    Total Fat 154.9 g
    238%
    Saturated Fat 51.2 g
    256%
    Cholesterol 835.7 mg
    278%
    Sodium 1430.9 mg
    59%
    Total Carbohydrate 366.1 g
    122%
    Dietary Fiber 10.7 g
    42%
    Sugars 298.5 g
    1194%
    Protein 71.3 g
    142%

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