Serves: 8
1. Heat oven to 425°. Make pastry for unbaked One-Crust Pie before adding filling, partially bake pastry to prevent crust from becoming soggy. (Do not partially bake if using the Pat-in-the-Pan Oil Pastry.)
2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except Sweetened Whipped Cream.
3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking. To prevent spilling filling, place pie plate on oven rack. Pour filling into hot pie crust.
4. Bake 15 minutes. Reduce oven temperature to 350°. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.
NUTRITION FACTS: 1 Serving: Calories 280 (Calories from Fat 115) Fat 13g (Saturated 6g) Cholesterol 60mg Sodium 370mg Carbohydrate 35g (Dietary Fiber 2g) Protein 8g % DAILY VALUE: Vitamin A 100% Vitamin C 2% Calcium 16% Iron 10% DIET EXCHANGES: 2 Starch 1 Vegetable 2 Fat
Praline Pumpkin Pie: Make pie as directed-except decrease second bake time to 35 minutes. Mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon butter or stick margarine, softened. Sprinkle over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pumpkin Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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