Pumpkin Pie


  • SERVING SIZE   155 g   ( 1/8 pie ) 
  • SERVINGS PER RECIPE  8
Ingredients
  • CRUST:
  • 3/4 cup CBF MixQuick
  • 3/4 cup CBF Wheat Starch
  • 1/3 cup + 1 Tbs butter flavored shortening
  • 1/2 tsp salt
  • 1/4 cup cold water
  • FILLING:
  • 1 can (15oz) pumpkin
  • 3 Tbs cornstarch
  • 1/2 cup brown sugar
  • 1 1/4 cup non-dairy coffee creamer
  • 1 small box (85g) COOK-TYPE vanilla pudding mix
  • 2 tsp pumpkin pie spice (Or 1 tsp cinnamon+1/2 tsp ginger+1/2 tsp nutmeg)
Directions
  • 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.
Nutrition
Per Recipe Per Serving
Protein, g 9.2 1.2
Calories 3120 390
Nutrition Facts Panel