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Pumpkin Pie with Short Pastry Crust

 
Pumpkin Pie with Short Pastry Crust
17

Pumpkin Pie with Short Pastry Crust recipe

Yield

12

servings

Prep

85

min

Cook

50

min

Ready

140

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

Pie
16 ounces pumpkin
1 cup honey
2 tablespoons molasses
2 teaspoons cinnamon
ground
¼ teaspoon allspice
ground
*
¼ teaspoon cloves
ground
*
1 pinch salt
*
4 large eggs
1 cup cream
heavy
½ cup cranberries
fresh, cooked, optional
Short pastry crust
1 cup all-purpose flour
1 pinch salt
*
4 tablespoons butter
unsalted, cut into bits
1 ½ tablespoons vegetable shortening
solid
3 tablespoons water
cold

Directions

SHORT PASTRY CRUST: Sift the flour and salt together into a large bowl.

With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs.

Add only enough water to make a soft dough.

Form into a ball, wrap in wax paper and chill for at least 1 hour.

PIE: Roll the crust dough on a lightly floured surface to a ⅛ inch thickness and place in the bottom of a 10 inch pie pan.

Trim and flute the edges.

Preheat the oven to 450℉ (230℃).

Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended.

With the processor on, add eggs one at a time, processing a few seconds after each addition.

Transfer to a large bowl.

Beat the cream in a large bowl until doubled in volume.

Fold into the pumpkin mixture.

Pour into prepared pie shell and bake 10 minutes.

Reduce the heat to 350℉ (180℃) F and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer.

Arrange cranberries in a circle on top of pie if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 38938% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 95mg 4%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 13g
Vitamin A 197% Vitamin C 7%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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