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Pumpkin Macadamia Nut Pie

Featured in the Honolulu Star-Bulletin on November 9, 2005.

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Ingredients:

Pumpkin Macadamia Nut Pie

  • 1 can (1 pound) pumpkin
  • 2 eggs, slightly beaten
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 can (12 ounces) evaporated milk
  • 1 unbaked 9-inch pie shell
  • 3 tablespoons butter or margarine
  • 2/3 cup light brown sugar
  • 2/3 cup chopped macadamia nuts
  • Sweetened whipped cream

Directions:

  1. Preheat oven to 425°F.
  2. Combine pumpkin and eggs.
  3. Stir in the 1/2 cup light brown sugar, sugar, salt, cinnamon, ginger, cloves and milk.
  4. Pour into prepared pie shell.
  5. Bake for 15 minutes; lower heat to 375°F and bake for 20 more minutes.
  6. Cream butter with the 2/3 cup brown sugar.
  7. Stir in nuts.
  8. Spoon around edge of pie.
  9. Bake 7 to 10 more minutes or until filling is set; cool.
  10. Serve with sweetened whipped cream.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including sweetened whipped cream):
470 calories, 21 g total fat, 8 g saturated fat, 75 mg cholesterol, 600 mg sodium, 66 g carbohydrate, 1 g fiber, 42 g sugar, 7 g protein

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