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Cook'n with Betty Crocker 
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Pumpkin Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pumpkin Pie recipe on the web!!Prep: 20 min; Bake: 1 hr 10 min; Cool: 2 hr Be sure to use canned pumpkin, not pumpkin pie mix, in this recipe. The mix has some of the additional ingredients already in it, so if you have purchased the pumpkin pie mix, follow the directions on that label. Or if you like, use 1 1/2 cups cooked pumpkin. Pastry for One-Crust Pie (page 117), Buttermilk Pastry (page 121) or Pat-in-the-Pan Oil Pastry (see recipes) _ large eggs ___ cup sugar _ teaspoon ground cinnamon ___ teaspoon salt ___ teaspoon ground ginger ___ teaspoon ground cloves _ (16-ounce) can pumpkin (not pumpkin pie mix) _ (12-ounce) can evaporated milk Sweetened whipped cream, if desired 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. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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