Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 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

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
30 mins
bake:
40 mins at 400°
Servings:
16
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Pumpkin Pan Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Instructions Checklist
  • 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.

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

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
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1