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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To cook raw pumpkin: | 2. Wash the outside, and cut off the top. | 3. Remove all the pumpkin seeds. | 4. Peel it and cut into 2-inch cubes. | 5. Bring a large pot of water to a boil. | 6. Add 1 teaspoon salt and the cubed pumpkin. | 7. Bring back to a boil, reduce heat and cook for 10 to 12 minutes. | 8. Drain well. | 9. Mash until texture is smooth. | 10. Place one cup sugar in a small, heavy skillet and stir over medium heat until melted and caramelized. | 11. Immediately pour into the bottom of a spring-form pan. | 12. Spread evenly across bottom of pan. | 13. Mix the remainder of 1/2 cup sugar, eggs, salt, vanilla, spices, cooked pumpkin, and milk into a mixing bowl. | 14. Pour into the baking pan. | 15. Place pan into another shallow pan with 1/2 inch of hot water in the bottom. | 16. Bake at 350 degrees for 1 1/2 hours. | 17. Cool and refrigerate until ready to serve. | 18. To serve, invert onto a serving plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1	can		7.4213	1.6228	0.5096	0.0346
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
egg	4			286.0	1.44	25.12	19.02
salt	1/4	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	3/4	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
ginger	3/4	teaspoon	powdered	1.2	0.2666	0.0273	0.0112
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811

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