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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 174.0
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.0 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of cinderella pumpkin pie calories by ingredient
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cinderella pumpkin pie

Submitted by: RHONDA0474


Number of Servings: 10

Ingredients

    CRUST
    1/4 CUP CAKE FLOUR
    1/4 CUP ALL-PURPOSE FLOUR
    1 TEASPOON GRANULATED SUGAR
    PINCH SALT
    1/4 CUP 70% BUTTERMILK-VEGETABLE OIL SPREAD/CUT INTO PIECES AND CHILLED
    2 TABLESPOONS COLD WATER

    FILLING
    1CAN [15OZ] SOLID-PACK PUMPKIN PUREE
    1 CUP EVAPORATED LOW-FAT MILK
    1/2 CUP MAPLE SYRUP
    1/3 CUP LIGHT-BROWN SUGAR
    2 LARGE EGG WHITES
    1 LARGE WHOLE EGG
    1 TEASPOON GROUND CINNAMON
    1/2 TEASPOON GROUND GINGER
    1/4 TEASPOON PURE VANILLA EXTRACT
    PINCH GROUND CLOVES
    PINCH SALT



Directions

1. PLACE OVEN RACK IN LOWEST POSITION. PREHEAT OVEN ON 425
2.MAKE CRUST IN MED. BOWL,STIR TOGETHER BOTH FLOURS,SUGAR AND SALT.
CUT IN VEGETABLE OIL SPREAD UNTILL MIXTURE RESEMBLES COARSE MEAL.
SPRINKLE WITH 2 TABLESPOONS COLD WATER, AND TOSS LIGHTLEY WITH FORK TO MOISTEN GATHER INTO BALL
3.ROLL OUT ON LIGHTLY FLOURED WAXED PAPER 12 INCHES ROUND [WILL BE THIN] WITH WAXED PAPER CONVERT INTO A 9-INCH PIE PAN. CRIMP EDGERS 1/4 INCH HIGH WITH A FORK PRICK BOTTOM OF CRUST IN SEVERAL PLACES.
4.BACK AT 425 UNTILL VERY PALE GOLD
[12-15 MINUTES] TRANSFER TO WIRE RACK TO COOL BRIEFLEY REDUCE OVEN TEMP. TO 350
MAKING FILLING
5. IN A LARGE BOWL WHISK TOGETHER PUMPKIN PUREE, MILK, SYRUP .BROWN SUGAR EGG WHITES ,WHOLE EGG,THE SPICES. VANILLA. AND SALT UNTILL SMOOTH.
6. POUR INTO PIE CRUST CAREFULLY RETURN TO OVEN .
7. BAKE ON LOWEST OVEN RACK IN 350 OVEN UNTILL CENTER IS FIRM NOT JIGGLY. [45-55]
MINUTES TRANSFER TO WIRE RACK TO COOL

Number of Servings: 10

Recipe submitted by SparkPeople user RHONDA0474.






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