Pumpkin Pan Pie

Who says you can only enjoy pumpkin pie one way? This version uses a rectangular pan instead of the traditional circle for a new spin on pumpkin pie.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 40 mins 400°F

Pumpkin Pan Pie

Directions

  1. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with foil. Prepare Pastry for a Double-Crust Pie. Pat onto bottom and up sides of prepared pan. Do not prick pastry. Line pastry with a double thickness of foil. Bake 10 minutes; remove foil.
  2. Meanwhile, in a large bowl combine next four ingredients (through salt). Stir in eggs just until combined. Gradually stir in half-and-half. Spread over partially baked piecrust.
  3. Bake 30 minutes more or until a knife comes out clean. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.

Pastry for a Double-Crust Pie

Directions

  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.
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Nutrition Facts (Pumpkin Pan Pie)

  • Per serving:
  • 249 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 63 mg chol. ,
  • 273 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 12 g sugar ,
  • 5 g pro.
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