Pumpkin Pie

CATEGORY   Dessert, Pie

SERVING SIZE    157 g   ( 1/8 pie )
SERVINGS PER RECIPE  8
  • CRUST:
  • ¾ cup Cambrooke MixQuick
  • ¾ cup Cambrooke Wheat Starch
  • ⅓ cup + 1 Tbs butter flavored shortening
  • ½ tsp salt
  • ¼ cup cold water
  • FILLING:
  • 1 can (15oz) pumpkin
  • 3 Tbs cornstarch
  • ½ cup brown sugar
  • 1 ¼ cup non-dairy coffee creamer
  • 1 small box (85g) COOK-TYPE vanilla pudding mix
  • 2 tsp pumpkin pie spice (Or 1 tsp cinnamon+½ tsp ginger+½ tsp nutmeg)
  • Combine MixQuick or baking mix, wheat starch, and salt in a mixing bowl.
  • Cut in shortening with a pastry blender, fork, or 2 knives until mixture resembles coarse bread crumbs.
  • Dribble water over dry ingredients, blending in with a fork until all of dough clings together.
  • Form into smooth ball.
  • Roll dough out to 1/8 inch thickness on a surface dusted with baking mix of choice. A pastry cloth or wooden surface works best.
  • Place in a pie pan and crimp edges. Preheat oven to 425 degrees F.
  • FILLING: Mix all ingredients for the filling in a bowl. Pour into unbaked low protein pie shell.
  • Bake for 40-45 minutes or until pie is set.
Per Recipe Per Serving
Phe, mg 232 29
Leu, mg 328 41
Protein, g 6.4 0.8
Calories 3060 380
Nutrition Facts Panel