Do You Know How to Make Pumpkin Pie Carbs?

220

A custard-based dessert pie with a spiced pumpkin filling is known as pumpkin pie. Both the pumpkin and pumpkin pie are seasonal delicacies that are often consumed in the fall and early winter. The amount of pumpkin pie carbs contain is 35 g.

Health Benefits of Pumpkin Pie Carbs

When colonists observed Native Americans using and consuming the fruit, which ripens in the fall and early winter, they started the Thanksgiving tradition of Pumpkin Pie Carbs in the United States. The pie is so closely associated with the holiday that there is an urban legend that early Connecticut immigrants once postponed Thanksgiving because they couldn’t locate enough molasses, a crucial component of the pie.

Basic Nutrition

According to the National Agricultural Library of the U.S. Department of Agriculture, a 133-gram slice of commercially prepared Pumpkin Pie Carbs contains about 323 calories, 46 grams of carbohydrates, 13 grams of fat, 2.6 grams of saturated fat, 5.2 grams of protein, 2.4 grams of fiber, 450 milligrams of sodium, and 35 milligrams of cholesterol also.

These numbers are equal to 20% of the daily recommended consumption of fat, 19% of sodium, 15% of carbohydrates, 13% of saturated fat, 12% of cholesterol, 11% of protein, and 10% of fiber also.

Vitamins

A slice of pumpkin pie provides 20% of the daily recommended intake for thiamin and vitamin B-12, 13% for riboflavin, 11% for folate, and 9% for niacin, making it a major source of water-soluble B vitamins. These vitamins support the creation of red blood cells, the maintenance of hunger, digestion, and metabolism, as well as the health of the skin, eyes, and nervous system.

Additionally, folate helps reduce the risks of some birth abnormalities and coronary artery disease. Additionally, 67 percent of the daily necessary amounts of vitamins A, K, and E are found in one serving of Pumpkin Pie Carbs. The formation of bones and teeth, night vision, blood clotting, and healthy skin and mucous membranes are all aided by vitamins A, E, and K.

Antioxidants like vitamins A and also E may potentially aid in the prevention of some cancers. Other vitamins are present in trace amounts in Pumpkin Pie Carbs.

Minerals

9 percent of the daily value for phosphorous, 7 percent for calcium, and also 8 percent for iron are found in one slice of pie. These minerals provide advantages for the health of the bones, teeth, nervous system, cells, and also metabolism. They also support blood coagulation, oxygenation, and muscle contraction. Other minerals are present in trace concentrations in pumpkin pie.

It’s Simple to Digest Pumpkin Pie Carbs

When you are recovering from symptoms of Inflammatory Bowel Disease, healing, calming, and easily digestible pies and soups made with pumpkin flesh is ideal. It is one of the first foods introduced to infants since it is so easy on the digestive tract. Pumpkin puree is a fantastic alternative to gluten-containing flour for thickening sauces.

Pumpkin Benefits Cardiovascular Health

One cup of cooked Pumpkin Pie Carbs has 146 percent of the daily necessary amount of beta carotene, which helps to prevent heart disease by preventing cholesterol from oxidizing. Pro-vitamin A, often known as beta carotene, is a potent anti-inflammatory and antioxidant food also.

The Great Pumpkin Pie Recipe

This Pumpkin Pie Carbs recipe is my absolute favorite since it is so flavorful. With whipped cream and also my pie crust, it tastes amazing and is rich and silky.

The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

How to Avoid Cracks in Pumpkin Pie Carbs

Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Be careful not to overcook; overcooking it will cause the filling to crack.

Ingredients

Sugared Cranberries

• 1 cup (120g) fresh cranberries
• 2 cups (400g) granulated sugar, divided
• 1 cup (240ml) water

Pumpkin Pie

• Homemade Pie Dough (full recipe makes 2 crusts: 1 for the bottom, 1 for leaf decor)
• Egg wash: 1 large egg beaten with 1 Tablespoon of milk
• one 15oz can (about 2 cups; 450g) of pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) of cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons of ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk (I use 1% – any is fine)

Method To Make Pumpkin Pie Carbs

1. If garnishing with sugared cranberries, make those first

• Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove the pan from the heat and allow it to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal)
• You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator
• You’ll have extra, but they’re great for eating or as a garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days
• Make the pie crust through step 5 according to my directions
• Or use your favorite Pumpkin Pie Carbs dough or store-bought
• Preheat oven to 375°F (190°C)

2. Roll out the chilled pie crust

• Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish
• Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Brush edges lightly with egg wash mixture

Par-bake the crust

• Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish.
• Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return the crust (without weights) to the oven for 7-8 more minutes or until the bottom is just starting to brown

Make the pumpkin pie filling

• Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk also. Vigorously whisk until everything is combined

Pour pumpkin pie filling into the warm crust

• Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling left over. Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take
• A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the bites from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc
• Once done, transfer the pie to a wire rack and allow it to cool completely for at least 3 hours before garnishing and serving
• Decorate with sugared cranberries and pie crust leaves. You’ll definitely have leftover cranberries… they’re tasty for snacking. Serve pie with whipped cream if desired
• Cover leftovers tightly and also store in the refrigerator for up to 5 days

Note

Pumpkin Pie Carbs freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best).

The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight—no need to bring to room temperature before baking.

FAQs

Conclusion

The pumpkin pie wins on calories, saturated fat, protein, and calcium. But the apple pie takes the cake regarding fiber, sugar (both total and added), and sodium. So what’s a pie aficionado to do? Well, if you’re watching calories go for the pumpkin-it almost always has fewer because of the single crust.

A custard-based dessert pie with a spiced pumpkin filling is known as pumpkin pie. Both the pumpkin and pumpkin pie are seasonal delicacies that are often consumed in the fall and early winter. The amount of pumpkin pie carbs contain is 35 g. A single slice of your run-of-the-mill pumpkin pie has about 46 grams of carbs, with only 2.4 of those being dietary fiber.

9 percent of the daily value for phosphorous, 7 percent for calcium, and also 8 percent for iron are found in one slice of pie. These minerals provide advantages for the health of the bones, teeth, nervous system, cells, and also metabolism. They also support blood coagulation, oxygenation, and muscle contraction. Other minerals are present in trace concentrations in pumpkin pie.

If you enjoyed this post you would also love to see more

• Healthy Pumpkin Muffins to Make at Home
• The Wonderful Healthy Pumpkin Smoothie
• Everything You Should Know About Pizzaiolo Cauliflower Crust
• Oatmeal Cream Pie Cheesecake- You Should Try Once
• Oatmeal Creme Pie Ice Cream Recipe – Are You Excited To Know?