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Maple Pumpkin Pie Recipe
|Sifted cake flour||2 Cup (32 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cold margarine||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Cooked mashed pumpkin||3 Cup (48 tbs)|
|Evaporated skimmed milk||1 1⁄2 Cup (24 tbs)|
|Frozen egg substitute||1 Cup (16 tbs), thawed|
|Sugar||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Vanilla low fat yogurt||16 Ounce (1 Carton)|
Serving size: Complete recipe
Calories 3869 Calories from Fat 1058
% Daily Value*
Total Fat 126 g193.9%
Saturated Fat 25.4 g127.1%
Trans Fat 0 g
Cholesterol 113.1 mg
Sodium 2323.1 mg96.8%
Total Carbohydrates 601 g200.2%
Dietary Fiber 13 g51.8%
Sugars 353.2 g
Protein 95 g190.6%
Vitamin A 632.1% Vitamin C 65.4%
Calcium 224% Iron 250.1%
*Based on a 2000 Calorie diet
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time,' evenly over surface; stir with a fork until dry ingredients are moistened.
Divide dough in half, and shape each half into a ball.
Place 1 ball of dough between 2 sheets of heavy-duty plastic wrap, and gently press to a 4-inch circle.
Chill 15 minutes.
Roll dough to a 13-inch circle.
Place in freezer 10 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap.
Invert and fit pastry into a 9-inch pieplate coated with cooking spray.
Remove remaining sheet of plastic wrap.
Trim excess dough, and set aside.
Fold edges of pastry under and flute; seal to edge of pieplate.
Repeat procedure with remaining ball of dough.
Shape excess dough into a ball; place between 2 sheets of heavy-duty plastic wrap.
Roll dough to 1/8-inch thickness.
Freeze 10 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap; cut 4 leaf shapes in pastry, making vein markings with the back of a knife.
Cover and freeze 15 minutes.
Combine pumpkin and next 8 ingredients in a large bowl.
Pour mixture evenly into pastry shells.
Arrange 2 pastry leaves on top of each pie.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Cool completely on a wire rack.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt into a bowl, using a rubber spatula; cover and chill thoroughly.
Serve chilled yogurt with pie.