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Caramelized Pecan Pumpkin Pie With Gingersnap Crust.
KALE AND CARAMEL21Ingredients
85Minutes
1220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. gingersnaps (ground to crumb high powered blender or food processor)
- 4 Tbsp. salted butter
- pecans (caramelized)
- 1 cup pecan halves (and pieces)
- 2 Tbsp. salted butter
- 3 Tbsp. brown sugar
- 2 pinches sea salt
- 2 cups kabocha squash (pureed, or red kuri squash or sugar pie pumpkin)
- 2 eggs
- 1/3 cup heavy whipping cream
- 1/3 cup maple syrup
- 2 tsp. fresh ginger (finely grated)
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 tsp. pure vanilla extract
- 1/8 tsp. ground clove (or all spice, sometimes I only have one and not the other)
- 1/3 cup brown sugar
- 1/4 tsp. salt
- 1 cup heavy whipping cream
- 1 tsp. pure vanilla extract
- 2 Tbsp. maple syrup
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NutritionView More
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1220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1220Calories from Fat790 |
| % DAILY VALUE |
| Total Fat88g135% |
| Saturated Fat34g170% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium870mg36% |
| Potassium840mg24% |
| Protein13g |
| Calories from Fat790 |
| % DAILY VALUE |
| Total Carbohydrate104g35% |
| Dietary Fiber8g32% |
| Sugars56g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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