- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 345.9
- Total Fat: 14.4 g
- Cholesterol: 60.3 mg
- Sodium: 262.2 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 2.3 g
- Protein: 6.8 g
Pumpkin Pie (1/8th of 9" pie) kecSubmitted by: KECDMC
1 cup all purpose flour
1/2 cup crisco shortening (I only use Crisco brand)
1/8 cup water
1/8 teaspoon salt
PUMPKIN PIE FILLING:
1 can (15oz) solid pack pumpkin
2 large eggs slightly beaten
1 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp. ground nutmeg
2 tsp ground cinnamon
1 can (12oz) evaporated skim milk
To make the pie crust:
Sift the flour, then remove 1/8 cup and mix it with the water and salt (using a fork).
Mix the remaining flour with the crisco using 2 knives or a pastry blender.
Once mixed, slowly add the flour / water mixture unti the dough forms a ball. Do this mixing with your hands. Flatten the dough into a disk shape and wrap it in plastic wrap and refrigerate for about an hour until it's completely chilled.
After an hour (or overnight if you've prepared the dough the day before) remove the dough from the refrigerator. Lightly flour your countertop and rolling pin and roll out your crust about an inch and a half large than your pie plate. Roll it up onto your rolling pin and gently unroll it over the pie plate. Decorate the edges as desired.
In another bowl, mix all of the pumpkin pie filling ingredients until completely combined.
To keep from spilling the filled pie shell place your pie crust on a baking sheet and then on the oven rack. Then simply pour the fillng into the center of the crust and gently slide the rack into the oven.
Bake in a 425'F oven for 15 minutes. Then lower the oven temperature to 350'F and continue baking for 45 minutes or until a knife inserted in the center comes out clean.
This recipe yields 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KECDMC.