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Pumpkin Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)425.8251
Energy (kCal)19786.0784
Carbohydrates (g)299.757
Total fats (g)1903.0363
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180C (350F). | 2. Grease a 24cm spring-form tin- I use a light olive oil spray. | 3. In a blender or food processor, crush the biscuits to fine crumbs. | 4. Melt the margarine over gentle heat. | 5. In a medium bowl, add margarine to biscuit crumbs and combine well. | 6. Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes. | 7. While base is baking, beat eggs together with sugar till light and creamy. | 8. Add pumpkin puree, tofu, spices and soy milk. | 9. Blend or process pumpkin mix until smooth. | 10. Pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok). | 11. Allow to cool- best served at room temperature or slightly chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat biscuit wheatmeal 1 packet used Shredded - - - -
    soy margarine 150 14994.0 14.91 3.78 1680.0
    egg 2 143.0 0.72 12.56 9.51
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0
    pumpkin puree 2 cups - - - -
    silken tofu 300 mashed firm 3997.2784 119.0679 408.2327 212.6212
    cinnamon 1 teaspoon - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    nutmeg 1/2 teaspoon grated 5.775 0.5422 0.0642 0.3994
    vanilla soymilk 1/4 cup flavored 18.225 2.4907 0.972 0.4982

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



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