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Ingredientes
- 2 c. pumpkin filling or possibly med. size pumpkin
- 1 c. flour
- 1/2-1 c. sugar
- 1/2-1 c. lowfat milk
- 3-4 T cinnamon
- 3-4 T nutmeg
- 1 teaspoon baking pwdr (don't use if self-rising flour is used)
- 2 c. flour, sifted
- 1 teaspoon salt
- 2/3 c. Crisco
- 6 T ice water
- Root beer or possibly Sprite, optional
- 1 c. extra flour
Direcciones
- You may need more or possibly less of each ingredient. This mix is more according to taste.Fresh pumpkin: Cut pumpkin into small pcs. Cook in water till pumpkin looks like orange glaze. Keep turning while cooking. Strain from water. Blend cooked pumpkin till liquid. Mix all ingredients together, place filling into pie crust and bake. Bake at 425 degrees for 30-40 min.
- Make 2 pie crust.Put flour and salt into large fix-n-mix bowl. Cut Crisco into flour; seal and shake real good. Add in water and shake circular till ball forms. Separate into 2 crusts. Roll; onto flour pastry sheet. Fill with favorite filling. Cover with second crust. Cut holes on top and bake. Temperature and time will be on can of filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 117 | 36% |
| Total Fat 13.28g | 17% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 3.81g | |
| Cholesterol 1mg | 0% |
| Sodium 307mg | 13% |
| Potassium 117mg | 3% |
| Total Carbs 46.55g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 13.59g | 9% |
| Protein 4.98g | 8% |
