| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Crust-pie, Pies, Pumpkin | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 2 | T | Sugar |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 3/4 | c | Water, cold |
| 2/3 | c | Vegetable shortening |
| 1 | Egg | |
| 1 | lb | Can pumpkin, cooked |
| 3/4 | c | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Cinnamon |
| 2/3 | c | Evaporated milk |
| 1 | Egg |
INSTRUCTIONS
Combine all ingredients for crust. Blend well at lowest speed of mixer, then beat two minutes at medium speed. Spread batter in 9 or 10" deep dish pie pan. Combine filling ingredients and beat on low until well blended. Pour carefully into center of batter. DO NOT STIR. Bake at 425 for 40-45 minutes until crust is golden brown. To make a CHERRY FILLING: Use 1 can cherry pie filling By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996 Posted to recipelu-digest Volume 01 Number 237 by N8ugz@aol.com on Nov 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2891
Calories From Fat: 1448
Total Fat: 161.4g
Cholesterol: 497.2mg
Sodium: 4230.7mg
Potassium: 1725.7mg
Carbohydrates: 327.2g
Fiber: 17.2g
Sugar: 207.4g
Protein: 42g