Pumpkin Pie recipe - ingredients, nutrition and when to eat it
Pumpkin pie made by baking a fluffy sweet-pumpkin filling with a touch of cinnamon. It makes a lovely autumn dessert or a warm snack after a meal.
Snacks & desserts · 45 minutes to cook
Nutrition (per 232.5g serving): 453.8 kcal · protein 11.2g · carbohydrate 57.5g · fat 20.7g · sodium 399.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sweet pumpkin is very watery, sauté the mashed pumpkin in a pan for 2–3 minutes to thicken it.
Tips: If the pastry edges darken first, cover them with foil and continue baking.
Tips: Let the pie cool completely before slicing so the filling holds together better.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Puff pastry — 60 g
- Milk — 2 Tbsp
- Egg — 0.5 pc
- Dark brown sugar — 1 Tbsp
- Butter — 1 tsp
- Ground cinnamon — 0.3 tsp