RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5762
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| Recipe Name: |
FoodTV Pumpkin Pie - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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