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3
slightly beaten eggs
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1
15 ounce can pumpkin
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3/4
cup sugar
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1/2
cup light-colored corn syrup
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1
teaspoon vanilla
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3/4
teaspoon ground cinnamon
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1
recipe Pastry for Single-Crust Pie
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1
cup chopped hazelnuts
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Whipped cream (optional)
1. In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts.
2. Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time.
3. If desired, serve with whipped cream. Makes 8 servings.
- Make Ahead Tip Prepare and cool pie; cover and chill up to 2 days. Store pastry leaves for garnish in airtight container at room temperature up to 2 days.
- Note *To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/3
cup shortening
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4
- 5
tablespoons cold water
Stir together all-purpose flour and salt. Using a pastry blender cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough,using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.
- Servings Per Recipe 8,
- Calories 427,
- Protein (gm) 7,
- Carbohydrate (gm) 55,
- Fat, total (gm) 22,
- Cholesterol (mg) 80,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 1257,
- Vitamin C (mg) 3,
- Sodium (mg) 118,
- Calcium (DV %) 50,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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