Pumpkin and Walnut Pie

Ingredients

• Pastry for a 1-crust, 10-inch pie (see recipe)
• 1 ½ cups pumpkin, canned or fresh
• ¾ cup sugar
• ½ teaspoon salt, optional
• 1 teaspoon grated fresh ginger or half that amount ground
• ¼ teaspoon nutmeg
• 3 eggs
• 1 ¼ cups milk
• ¾ cup heavy cream
• ¾ cup toasted walnut pieces, preferably black walnuts

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    409 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 8 grams protein; 138 milligrams cholesterol; 277 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Line 10-inch plate with pastry. Trim off excess around edge.
2. In mixing bowl, combine pumpkin, sugar, salt and spices.
3. Preheat oven to 425 degrees.
4. Add eggs, milk and cream to mixture. Blend well and stir in walnuts.
5. Pour mixture into pie plate and bake for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.

1 hour