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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position rack on bottom shelf in oven. Preheat oven to 350F (180C). Remove store-bought frozen pie shells from freezer and place on a baking sheet. Thaw at room temperature about 10 minutes. Or place homemade shells on a baking sheet. | 2. Meanwhile, in a large bowl, whisk eggs. Whisk in brown and granulated sugars, cinnamon, nutmeg, ginger, cloves and salt. Whisk in pumpkin until blended, then whisk in milk and 1 cup (250 mL) whipping cream until thoroughly mixed. Pour into pie shells, then smooth tops. Bake on bottom rack of preheated 350F (180C) oven until filling is just set in centre when jiggled, 55 to 60 minutes. Remove from oven to a rack. Let stand 10 minutes before serving. Delicious warm or at room temperature. If making ahead, leave on racks until cooled to room temperature, about 1 hour. Then loosely cover with plastic wrap and refrigerate. Pies will keep well overnight. | 3. For topping, just before serving, pour 1/2 cup (125 mL) whipping cream into a medium-size bowl. Add 2 tbsp (30 mL) sugar and vanilla. Using an electric mixer on high speed, beat until soft peaks form when beaters are lifted. Spoon dollops of cream over pie. Top with pieces of peanut brittle or crushed gingersnap cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	2			-	-	-	-
egg	5			357.5	1.8	31.4	23.775
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
cinnamon	1	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
salt	1/2	teaspoon		-	-	-	-
pumpkin puree	28	ounces		706.0667	0.0	157.08	3.9667
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
whipping cream	1/2	cup		350.4	3.552	2.6039999999999996	37.092
sugar	2	tablespoons	granulated	159.9	30.004	5.005	2.496
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
peanut brittle			crushed	-	-	-	-

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