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Gardening Articles: Health :: Cooking

Pumpkin Pie (page 2 of 2)

by Sandra L. Oliver

Best-Ever Pumpkin Pie

Pie dough for one crust (recipe follows)
2 cups pumpkin puree (from a 3lb to 5lb pumpkin), well drained
1 1/2 cups milk (or one 12-oz. can evaporated milk)
2 eggs
1/2 cup brown sugar (or molasses, or a combination of the two)
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Rum, bourbon, or vanilla, to taste

Preheat oven to 425° F. Line a pie tin with one crust. With a mixer or wooden spoon, mix pumpkin, milk, eggs, sugar or molasses, spices, salt, and flavoring. Pour into a 9-inch pie shell, and bake for 15 minutes at 425° F., then reduce the heat to 350° F. and bake for 45 minutes longer or until center jiggles slightly when pan is shaken. Makes 6 to 8 servings.

Pie Dough for One Crust
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup chilled vegetable shortening, cut into four cubes
Ice water

Toss the flours together in a broad bowl. Cut in shortening with a pastry blender, two knives, or better yet, your food processor. Blend until mixture looks like coarse meal. Add ice water, 1 tablespoon at a time, tossing flour and shortening mixture with a rubber spatula after each addition until a ball of dough begins to form. Add only enough to make the dough cling together. Chill. Roll out to fit a 9-inch pie pan.

Nutritional Analysis per 6 Ounce Serving: 250 calories; 12 grams fat; 32 grams carbohydrates; 5 grams protein; 180 mg sodium; 60 mg cholesterol.

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