Spicy Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 130.3
- Total Fat: 5.3 g
- Cholesterol: 3.5 mg
- Sodium: 26.4 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
View full nutritional breakdown of Spicy Pumpkin Pie calories by ingredient
Introduction
Traditionally-styled pumpkin pie with spices in both the filling and the crust. Take the seasonal fling to a whole new level! Traditionally-styled pumpkin pie with spices in both the filling and the crust. Take the seasonal fling to a whole new level!Number of Servings: 12
Ingredients
-
1 cup all-purpose flour
½ teaspoon salt
1 tsp ground ginger
1 tsp ground cinnamon
1/3 cup shortening
4 tablespoons cold water
1/3 cup brown sugar
½ tablespoon cornstarch
½ tbsp pumpkin pie spice
½ teaspoon salt
1 egg white
1 cup pumpkin puree
½ (12 fluid ounce) can Evaporated Fat Free Milk
Directions
Preheat oven to 425F.
Mix flour, salt, ginger and spices in a large bowl.
Cut in shortening with a pastry blender until a coarse-meal texture forms.
Mix in water, 1 tablespoon at a time.
Add only enough water to form mixture into a ball.
Roll out into a circle to fit a 9” pie plate, set in pie pan.
Combine sugar, cornstarch, pumpkin pie spice and salt in small bowl.
Beat egg whites until foamy in large bowl.
Stir in pumpkin alternately with the sugar mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350F.
Bake for additional 30 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Refrigerate1 hour before serving.
Do not freeze as this will cause filling to separate from crust.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Mix flour, salt, ginger and spices in a large bowl.
Cut in shortening with a pastry blender until a coarse-meal texture forms.
Mix in water, 1 tablespoon at a time.
Add only enough water to form mixture into a ball.
Roll out into a circle to fit a 9” pie plate, set in pie pan.
Combine sugar, cornstarch, pumpkin pie spice and salt in small bowl.
Beat egg whites until foamy in large bowl.
Stir in pumpkin alternately with the sugar mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350F.
Bake for additional 30 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Refrigerate1 hour before serving.
Do not freeze as this will cause filling to separate from crust.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.