CINDERELLA PUMPKIN PIE
This is a great pie from Richard Simmons' book "Sweetie Pie." Very healthy and much lower fat than the usual, and with a spicier flavor.
Provided by BigFatMomma
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Place rack in lowest oven position.
- Preheat to 425.
- To make the crust, stir together flours, sugar and salt in a medium bowl.
- With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
- Sprinkle with the cold water, toss to moisten, and gather into a ball.
- On floured wax paper, roll out dough to a 12 inch circle (thin).
- Invert paper onto a 9-inch pie plate.
- Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
- Prick bottom of crust with fork in several places.
- Bake on low rack for 12-15 minutes until JUST pale golden in color.
- Remove to cooling rack.
- ADJUST OVEN to 350.
- Filling---------.
- In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
- Pour into crust.
- Carefully return pie to oven.
- Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
- Move to wire rack to cool.
CINDERELLA PIE
Make and share this Cinderella Pie recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine carrot, potato, juice, zest and salt and set aside.
- Beat eggs and sugar until pale and light. Combine with first mixture. Blend in butter.
- Place into pie shell and bake 375F about 45 to 50 minutes or set or until knife inserted in center comes out clean.
- Cool completely before slicing.
Nutrition Facts : Calories 319.4, Fat 13.7, SaturatedFat 5.6, Cholesterol 103.2, Sodium 223.8, Carbohydrate 44.5, Fiber 1.5, Sugar 27.5, Protein 5.5
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