Jacquie's Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Serving = 1/8 of the pie2 cups pumpkin (canned or fresh)1 cup sugar1TBSP flour1 tsp cinnamon1 tsp salt¼ tsp nutmeg¼ tsp cloves½ cup milk3 beaten eggsCRUST:1 ¼ c. flour¼ tsp salt1/3 c. butter flavored shortening
CRUST:
Mix flour and salt well. Cut Crisco into smaller pieces and add to flour mix. With 2 knives, slice the Crisco into the flour over and over until small granules form. The shortening should be cut in very, very well for a flaky crust. This process may take up to ten minutes.
Once the Crisco is cut in, swirl the bowl so the flour mix is scooted to one side of the bowl. With a fork, gently bring down ¼ to 1/3 cup of the mix to the bottom/other side of the bowl. Sprinkle 1 or 2 teaspoons of water onto the mix. Gently press the mix up against the side of the bowl with the fork until it sticks together. When no more dry mix sticks comfortably to the crust, pull down some more dry crust, and add another 1 or 2 teaspoons of cold water. Repeat this process of adding water and pressing to the side of the bowl until all the dry crust is incorporated. When this is finished, the crust is ready to be removed from the bowl. Roll out to about 1/4” thick and transfer to pie plate.
FILLING:
Beat all ingredients together. Pour into pie plate over recipe for double pie crust. Bake at 450 for the first 10 minutes with foil covering the lip edge of the crust to help prevent burning. After the 10 minutes, turn oven down to 325 and bake for another 45 minutes.
Let the pie set and cool for several hours. Serve chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user JFRANDEN.
Mix flour and salt well. Cut Crisco into smaller pieces and add to flour mix. With 2 knives, slice the Crisco into the flour over and over until small granules form. The shortening should be cut in very, very well for a flaky crust. This process may take up to ten minutes.
Once the Crisco is cut in, swirl the bowl so the flour mix is scooted to one side of the bowl. With a fork, gently bring down ¼ to 1/3 cup of the mix to the bottom/other side of the bowl. Sprinkle 1 or 2 teaspoons of water onto the mix. Gently press the mix up against the side of the bowl with the fork until it sticks together. When no more dry mix sticks comfortably to the crust, pull down some more dry crust, and add another 1 or 2 teaspoons of cold water. Repeat this process of adding water and pressing to the side of the bowl until all the dry crust is incorporated. When this is finished, the crust is ready to be removed from the bowl. Roll out to about 1/4” thick and transfer to pie plate.
FILLING:
Beat all ingredients together. Pour into pie plate over recipe for double pie crust. Bake at 450 for the first 10 minutes with foil covering the lip edge of the crust to help prevent burning. After the 10 minutes, turn oven down to 325 and bake for another 45 minutes.
Let the pie set and cool for several hours. Serve chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user JFRANDEN.
Nutritional Info Amount Per Serving
- Calories: 298.1
- Total Fat: 10.3 g
- Cholesterol: 80.5 mg
- Sodium: 979.0 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 3.3 g
- Protein: 5.9 g
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