Spicy Pumpkin Pie Recipe

Spicy Pumpkin Pie

From jo_jo_ba 16 years ago

Traditionally-styled pumpkin pie with spices in both the filling and the crust. Take the seasonal fling to a whole new level!

Preheat oven to 425F.
Mix flour, salt, ginger and spices in a large bowl.
Cut in shortening with a pastry blender until a coarse-meal texture forms.
Mix in water, 1 tablespoon at a time.
Add only enough water to form mixture into a ball.
Roll out into a circle to fit a 9” pie plate, set in pie pan.
Combine sugar, cornstarch, pumpkin pie spice and salt in small bowl.
Beat egg whites until foamy in large bowl.
Stir in pumpkin alternately with the sugar mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350F.
Bake for additional 30 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Refrigerate1 hour before serving.
Do not freeze as this will cause filling to separate from crust.

Coarse-Meal Close

Rolled Out Close

Shell in pan Close

Pre-bake Close

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jo_jo_ba 16 years ago
Amount Per Serving
Calories: 130.3
Total Fat: 5.3 g
Cholesterol: 3.5 mg
Sodium: 26.4 mg
Total Carbs: 17.9 g
Dietary Fiber: 0.9 g
Protein: 2.8 g
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abbeysmum06 16 years ago
Sounds delicious , can't wait for thanks giving
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brittbrat018 16 years ago
I love pumpkin pie. Will definately give this a try.
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jo_jo_ba Oshawa, CA

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