Try this Pumpkin Pie with Short Pastry Crust recipe, or contribute your own.
Suggest a better description*** 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 *** 1. Roll the crust dough on a lightly floured surface to a 1/8" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges. 2. Preheat the oven to 450. 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. 3. 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 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 74 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 54.9mg | 1 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 19.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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