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Sweet Spiced Butternut Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.4672
Energy (kCal)3859.5529
Carbohydrates (g)795.1769
Total fats (g)58.0616
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer the squash in just enough water to cover for 10 minutes until tender. Drain, then blot on kitchen paper. Allow to cool slightly. Meanwhile, preheat the oven to 400°F | 2. Roll out the pastry and line a 9in flan tin. Prick the base, line with foil and weigh down with baking beans. Bake for 10 minutes. Remove foil and beans. Put in oven for 4 minutes more. Reduce heat to 350°F. | 3. Purée the squash with the spices and sugar. Whisk eggs and cream together in a large bowl until well combined. Whisk in the squash purée and pour the mixture into the pastry case. | 4. Bake pie for 30 minutes or until just set in centre. Cool. Dust with sugar and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 9 ounces peeled cubed 114.8154 29.8265 2.5515 0.2551
    shortcrust pastry 9 ounces 226.95 0.0 50.49 1.275
    cinnamon 1/4 teaspoon ground - - - -
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    brown sugar 3 1/2 1/2 2926.0 755.293 0.924 0.0
    egg 2 143.0 0.72 12.56 9.51
    cream 9 tablespoons 445.5 8.9775 4.9005 46.818000000000005
    confectioner ' sugar 226.95 0.0 50.49 1.275

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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