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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non-aluminum saucepan, simmer over low heat, the pumpkin, apple juice, cinnamon, ginger and 3 tablespoons of the honey. Reduce to 1 cup. | 2. Heat cream and vanilla bean to boiling and combine with pumpkin mixture. | 3. Simmer until reduced to 2 cups. (Remove vanilla bean?). | 4. Place egg yolks, the 2 remaining tablespoons honey and 5 tablespoons sugar in a small bowl, in a pan of simmering water and whisk over low heat until you reach the consistency of custard. | 5. Combine all ingredients and mix well. (This was not in my recipe but I guessed it needs to be here before chilling!). | 6. Pour into a pie dish and chill. | 7. Before serving, sprinkle with 1 tablespoons of sugar and glaze under boiler. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin puree	2	cups	canned unsweetened	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
honey	5	tablespoons		-	-	-	-
cinnamon	1	dash		-	-	-	-
ginger	1	dash	ground	-	-	-	-
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
egg yolk	8			437.92	4.8824	21.5696	36.0944
apple juice	1	cup		114.08	28.024	0.248	0.3224
sugar	5	tablespoons		275.31	68.862	0.0	0.0
sugar	1	tablespoon		275.31	68.862	0.0	0.0

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