Pumpkin pie — a tasty dessert that we also featured at our vegetarian cooking class in Beloit SDA Church.
Find the Nutrition Facts below.
Pumpkin Pie Ingredients:
1 15 oz can pureed pumpkin
1 cup milk (vanilla soy or rice)
¾ cup brown sugar
3 Tbs. cornstarch
½ tsp salt (optional)
1 tsp pumpkin pie spice
1 unbaked pie crust (find recipe below)
Directions:
Mix canned pumpkin, milk, sugar, cornstarch, salt & spice. You can blend in a blender or mix with an electric mixer. Pour into an unbaked pie shell and bake for 1 hour in a preheated oven of 350 degrees. Let the pie cool on a cooling rack before refrigerating. The pie will get more firm as it cools. Serves 8.
PIE CRUST
1 cup unbleached flour (can use ½ unbleached & ½ whole wheat pastry)
1/3 cup shortening
¼ cup cold water
1 tsp. salt (optional)
Blend above ingredients, roll out. This makes a single crust. Double recipe for 2 crust pie. You can vary the pastry flour. Bake as pie recipe indicates.
Nutritional Facts
(1 serving=1/8 pie)
Calories 254,
Fat 8g,
Trans fat 0g,
Cholesterol 0mg,
Sodium 431 mg.,
Carbohydrate 46g,
Dietary fiber 3g,
Protein 3g,
Vitamin A 57%,
Vitamin C3%,
Calcium 9%,
Iron 15%
Serve with Love…
