Double Pumpkin Pie
Prep Time 15 min
Cook Time 40 min
Servings 8
Difficulty Easy
Ingredients
- 1 cup pure canned pumpkin (not pumpkin pie filling)
- 1/2 cup brown sugar
- 3/4 tbsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 3 large eggs
- 1 cup heavy cream
- 1 (9-inch) pie shell
- 1 (9 oz.) jar Dickinson's® Country Pumpkin Butter
- GARNISH
- Frozen whipped topping
- Ground nutmeg
Directions
- Step 1
HEAT oven to 400°F. Mix pumpkin, sugar, cinnamon, nutmeg, salt and eggs in large bowl. Blend well. Add 1/2 cup of heavy cream to mixture and blend. Pour into pie shell. Bake 40 minutes. Allow pie to cool.
- Step 2
BEAT remaining 1/2 cup cream and spread on cooled pie. Spread pumpkin butter over whipped cream and chill. Garnish with whipped topping, nutmeg and mint leaves, if desired.
Serving size
(1 slice, 1/8 of pie)
- Calories 420
- Calories from Fat200g
- Total Fat 22g
- Saturated Fat 11g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 110mg
- Sodium 440mg
- Potassium 0mg
- Total Carbohydrates 50g
- Dietary Fiber 2g
- Sugars 29g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet