Sunshine pumpkin pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| [Makes 6 to 8 servings] | ||
| ** Pastry Ingredients ** | ||
| 1⅓ | cup | Whole wheat flour |
| ⅓ | cup | Sunflower oil |
| 2 | tablespoons | Ice water |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Ground cinnamon |
| ** Filling Ingredients ** | ||
| 2 | cups | Of cooked pumpkin or squash, pureed |
| ½ | cup | Milk |
| 2 | tablespoons | Liquid honey |
| 1 | teaspoon | Vanilla or rum extract |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| 2 | eaches | Whole eggs |
| 1 | each | Egg white |
| ** Procedure ** | ||
| 1 | each | Preheat oven to 450F (230C). |
| 2 | eaches | Thoroughly mix the flour, baking powder, and cinnamon. Then mix |
| SUNSHINE PUMPKIN PIE | ||
| ==================== | ||
Directions
in the sunflower oil. Next, sprinkle the ice water over and mix well.
3) Press the dough firmly into a ball. Then place it between two sheets of plastic wrap. Roll, from the centre outwards, to ⅛" (3 mm) thickness. Fit the pastry loosely into a 9" (23 cm) lightly oiled pie plate. Bake for 10 minutes. 4) Thoroughly combine all of the filling ingredients with an electric mixer or food processor. Pour the filling into the pie shell. 5) Bake at 350F (180C) for 30 to 40 minutes. A tooth pick inserted halfway between the centre and the outside edge should come out clean when the pie is completely cooked.
6) Allow to cool before serving. ** Variations ** Add 1 teaspoon freshly grated orange rind. Add ¼ teaspoon ground cloves. Mix in by hand, ¼ cup of chopped walnuts or pecans. Note: To cook pumpkin or squash: cut in quarters; remove seeds; bake at 350F (180C) for about 30 to 45 minutes. Contributed by: Walter Brown, ab684 Submitted By SAM LEFKOWITZ On 10-09-95