1. Halve pumpkin and remove innards. Place halves face-down on a greased cookie sheet, and roast at 400 F long enough for skins to visibly darken. Scoop the pumpkin pulp and puree with a potato masher or an immersion blender (this may be done in advance. refrigerate up to 3 days or freeze up to a year).
2. To prepare the crust, mix the flour, the 2 tablespoons sugar, salt (if using), and shortening. Using a pastry blender, cut in butter. Sprinkle with cold water just enough to hold together, about pea size crumbles. Chill, if possible.
3. Roll out dough 2 inches wider than pie pan, about 1/8 inch thick. Transfer to pan. Press firmly and flute the edges. Set aside.
4. Combine pumpkin puree, sugar, spices, eggs, milk, and vanilla. Mix well, using a handheld blender or mixer.
5. Pour into prepared crust. Bake at 425 F for the first 15 minutes, then lower the temperature to 350 F. Bake for an additional 45 to 60 minutes, until a clean knife inserted into center comes out clean.
6. Let cool and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 153 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 234.2mg||72 %|
|Sodium 7920.1mg||273 %|
|Potassium 78.7mg||2 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 28.9g|
|Protein 6.4g||9 %|
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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: 290
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