• 2 Ratings

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.

Source: Better Homes and Gardens
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Pumpkin Pan Pie

Ingredients

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Directions

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  • Preheat oven to 400°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.

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  • 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.

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  • 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.

Nutrition Facts (Pumpkin Pan Pie)

249 calories; 13 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 63 mg cholesterol; 273 mg sodium. 138 mg potassium; 28 g carbohydrates; 1 g fiber; 12 g sugar; 5 g protein; 1 g trans fatty acid; 4373 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 46 mcg folate; 0 mcg vitamin b12; 51 mg calcium; 2 mg iron;

Pastry for a Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

2 Ratings
  • 5 star values: 1
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  • 1 star values: 1