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Pumpkin Pie with Short Pastry Crust

Pumpkin Pie with Short Pastry Crust

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Submitted by burningthepunk

Pumpkin Pie with Short Pastry Crust recipe

YIELD

12 servings

PREP

85 min

COOK

50 min

READY

140 min

Ingredients

Pie
16 462.4
OUNCES ML/G PUMPKIN
1 237
CUP ML HONEY
2 3E+1
TABLESPOONS ML MOLASSES
2 1E+1
TEASPOONS ML CINNAMON
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 1
PINCH PINCH SALT *
4 4
LARGE LARGE EGGS
1 237
CUP ML CREAM
heavy
½ 118
CUP ML CRANBERRIES
fresh, cooked, optional
Short pastry crust
1 237
1 1
PINCH PINCH SALT *
4 6E+1
TABLESPOONS ML BUTTER
unsalted, cut into bits
1 ½ 23
TABLESPOONS ML VEGETABLE SHORTENING
solid
3 45
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 389 38% 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?
Trans-fat Free, Good source of fiber, Low Sodium
 
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