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Halloween Pumpkin Pie


Halloween Pumpkin Pie recipe













Trans-fat Free


1 ½ cups canne pumpkin purée
2 large eggs
2 each egg yolks
cup sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon ginger root
¼ teaspoon nutmeg
freshly grated
1 ¼ cups light cream (half&half)
Pie crust
1 cup all-purpose flour
3 tablespoons sugar
¼ teaspoon baking powder
1 dash salt
¼ cup butter
, cut in 12 - pieces, cold
1 each eggs


Put canned pumpkin into bowl.

Whisk in eggs and yolks.

Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition.

Pour filling into prepared Pie Crust.

Bake at 350℉ (180℃) on lowest oven rack until crust is baked through and filling is set, about 1 hour.

Cool pie on rack.

If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate.

Serve with whipped cream if desired.


Pulse flour, sugar, baking powder and salt in food processor once or twice to mix.

Add butter and pulse until mixture is powdery.

Add egg and continue to pulse until dough forms ball.

May be wrapped in plastic wrap and chilled until baking time.

When ready to assemble pie, remove dough from refrigerator and unwrap.

Lightly flour work surface and dough.

Roll out into 12 inch disk.

Fold dough in half and ease into 9 inch pie pan.

Unfold dough and press firmly into pan.

Trim away all but ½ excess dough at edge of pan.

Fold dough under and flute edge.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 28139% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 232mg 10%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 151% Vitamin C 4%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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