Pinwheel Pumpkin Pie Recipe


Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Piecrust mix3 Ounce (Half 6 Ounce Package)
 Canned pumpkin1 Pound (1 Can)
 Granulated sugar1⁄2 Cup (8 tbs)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Pumpkin pie spice1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Evaporated milk14 1⁄2 Ounce (1 Tall Can)
 Canned sliced cling peaches29 Ounce (1 Can)
 Peach preserves12 Ounce (1 Jar)

Nutrition Facts

Serving size

Calories 824 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 135.5 mg

Sodium 740.6 mg30.9%

Total Carbohydrates 176 g58.8%

Dietary Fiber 5.9 g23.7%

Sugars 142.3 g

Protein 14 g27.8%

Vitamin A 365.2% Vitamin C 11.9%

Calcium 53.3% Iron 45%

*Based on a 2000 Calorie diet


1 Prepare the piecrust mix, following the label directions, or make pastry from your favorite single-crust recipe.
2 Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate.
3 Trim the overhang to 1/2 inch; turn under, flush with the rim; flute to make a stand-up edge.
4 In a large bowl, beat eggs slightly;stir in pumpkin, granulated and brown sugars, pumpkin-pie spice, salt and evaporated milk. Pour into prepared pastry shell.
5 Bake in a hot oven at 425 degrees farenheit for 15 minutes.
6 Lower the oven temperature to moderate at 350 degrees farenheit; continue baking for 35 minutes, or until the custard is almost set but still soft in the center. (Do not overbake; custard will set as it cools.)
7 Cool the pie completely on a wire rack.
8 Drain the syrup from peach slices and pat fruit dry with paper towels.
9 In a small saucepan, heat the preserves until hot;press through a sieve into a small bowl.
10 Holding each peach slice on a fork, dip into the preserves, then arrange in a ring around the edge on pie. Chill until serving time.

11 Cut into wedges and serve.