RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2608
| View Recipe |
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| Recipe Name: |
FoodTV Pumpkin Pie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-11-20
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
15 Ounce(wt)s pumpkin, puree canned
1 Cup milk, evaporated
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Directions:
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhang under itself and crimp. Chill 30 minutes. Preheat the oven to 350 degrees F.
Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack.
Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about 1 hour. (Cover the edges with foil if they brown too quickly.) Cool on a rack. |
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Cream Cheese Crust
(Add to shopping list) :
1 Teaspoon vinegar, cider
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Directions:
Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours. |
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| Nutrition per Serving: |
| Calories: |
1741 |
Total Carbs: |
297.2 |
Net Carbs: |
172.2 |
| Cholesterol: |
10.4 |
Fat: |
27.3 |
Protein: |
34.08 |
| Fiber: |
125.42 |
Sodium: |
178.53 |
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