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Name: Kaes Southern Pumpkin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 cn Pumpkin; 1 c Sugar; 1/4 ts Ginger; 1/4 ts Cloves; 1 ts Cinnamon; 2 Eggs beaten slightly; 1 c Heavy whipping cream; 1/2 ts Vanilla or good KY bourbon; 1 Thin slice of "real butter"; 1 Pie shell; 1 Stick of real butter; 1 c Unbleached flour; 6 tb Ice water or more if needed; 1 pn Cinnamon; (sorry, but we; 1 pn Sugar; 1/2 ts Vanilla

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INGREDIENTS

1 cn Pumpkin
1 c Sugar
1/4 ts Ginger
1/4 ts Cloves
1 ts Cinnamon
2 Eggs beaten slightly
1 c Heavy whipping cream
1/2 ts Vanilla or good KY bourbon
1 Thin slice of "real butter"
1 Pie shell
KAES DAIRY PIE SHELL
1 Stick of real butter
1 c Unbleached flour
6 tb Ice water or more if needed
1 pn Cinnamon; (sorry, but we
1 pn Sugar
1/2 ts Vanilla

INSTRUCTIONS

Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl. Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 - 50 minutes or until pie is firmly set. Kaes Dairy Pie shell: Use a pastry cutter to cut butter into flour, added ice water etc and use hands to work into a soft ball. Use flour to assist in making your ball, go lightly on the flour. Roll out and place in your pie pan. Use a fork to prick holes in the bottom so your pie shell will cook evenly. The cinnamon really adds flavor to this pie recipe. Also you can cook this recipe by doubling the pie portion and pouring into a glass casserole pan, (do not use a crust) butter the bottom of the glass pan before pouring in pie mixture and cover top with brown sugar, broken pecans, and then take a stick of butter cutting into little tiny pieces placing on the top of the brown sugar. Bake until set about 50 minutes at 350 degrees, and the top will be a brown sugar crunchy top and a pumpkin pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or whipped cream. Its a pie without a crust. I suppose you could use a crust for the bottom if you wanted to. This is always a hit for my family. You want the pan to be wide and your pie filling to be about 3/4 of an inch thick. Not too thick so it will cook thoroughly. Great noshing!!!! Posted to JEWISH-FOOD digest by Kae Morrison on Nov 06, 1998,

NOTES

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Kaes Southern Pumpkin Pie

1 cn Pumpkin
1 c Sugar
1/4 ts Ginger
1/4 ts Cloves
1 ts Cinnamon
2 Eggs beaten slightly
1 c Heavy whipping cream
1/2 ts Vanilla or good KY bourbon
1 Thin slice of "real butter"
1 Pie shell
 KAES DAIRY PIE SHELL
1 Stick of real butter
1 c Unbleached flour
6 tb Ice water or more if needed
1 pn Cinnamon; (sorry, but we
1 pn Sugar
1/2 ts Vanilla

Combine pumpkin, sugar, beaten eggs, butter, spices, etc in a mixing bowl.  Mix thoroughly. Pour into pie shell bake at 350 degrees approximately 45 -  50 minutes or until pie is firmly set.    Kaes Dairy Pie shell:    Use a pastry cutter to cut butter into flour, added ice water etc and use  hands to work into a soft ball. Use flour to assist in making your ball, go  lightly on the flour. Roll out and place in your pie pan. Use a fork to  prick holes in the bottom so your pie shell will cook evenly. The cinnamon  really adds flavor to this pie recipe.    Also you can cook this recipe by doubling the pie portion and pouring into  a glass casserole pan, (do not use a crust) butter the bottom of the glass  pan before pouring in pie mixture and cover top with brown sugar, broken  pecans, and then take a stick of butter cutting into little tiny pieces  placing on the top of the brown sugar. Bake until set about 50 minutes at  350 degrees, and the top will be a brown sugar crunchy top and a pumpkin  pie bottom. Sooooo gooood!!!! Cut into squares serve with cool whip or  whipped cream. Its a pie without a crust. I suppose you could use a crust  for the bottom if you wanted to. This is always a hit for my family. You  want the pan to be wide and your pie filling to be about 3/4 of an inch  thick. Not too thick so it will cook thoroughly. Great noshing!!!!    Posted to JEWISH-FOOD digest by Kae Morrison <skmorr1@pop.uky.edu> on Nov  06, 1998,

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Nutrition

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Serving Size: 1 Serving (1630g)
Recipe Makes: 1 Servings

Calories: 4701
Calories from Fat: 1265 (27%)

Amt Per Serving		% DV

	Total Fat 140.6g	187 %
	Saturated Fat 74.5g	373 %
	Monounsaturated Fat 45.7g
	Polyunsanturated Fat 10.3g
Cholesterol 326.1mg		100 %
Sodium 918.1mg		32 %
Potassium 1422mg		37 %
Total Carbohydrate 858.1g		252 %
	Dietary Fiber 22.7g	91 %
	Sugars, other 835.4g
Protein 28.8g		41 %
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.

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Calories per serving: 4701

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