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Maple Pumpkin Pie

Heart.Foods's picture
  Sifted cake flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Cold margarine 1⁄2 Cup (8 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Vegetable cooking spray 1
  Cooked mashed pumpkin 3 Cup (48 tbs)
  Evaporated skimmed milk 1 1⁄2 Cup (24 tbs)
  Frozen egg substitute 1 Cup (16 tbs), thawed
  Sugar 1⁄2 Cup (8 tbs)
  Maple syrup 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Vanilla low fat yogurt 16 Ounce (1 Carton)

Combine flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and nutmeg; stir well.
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time,' evenly over surface; stir with a fork until dry ingredients are moistened.
Divide dough in half, and shape each half into a ball.
Place 1 ball of dough between 2 sheets of heavy-duty plastic wrap, and gently press to a 4-inch circle.
Chill 15 minutes.
Roll dough to a 13-inch circle.
Place in freezer 10 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap.
Invert and fit pastry into a 9-inch pieplate coated with cooking spray.
Remove remaining sheet of plastic wrap.
Trim excess dough, and set aside.
Fold edges of pastry under and flute; seal to edge of pieplate.
Repeat procedure with remaining ball of dough.
Shape excess dough into a ball; place between 2 sheets of heavy-duty plastic wrap.
Roll dough to 1/8-inch thickness.
Freeze 10 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap; cut 4 leaf shapes in pastry, making vein markings with the back of a knife.
Cover and freeze 15 minutes.
Combine pumpkin and next 8 ingredients in a large bowl.
Pour mixture evenly into pastry shells.
Arrange 2 pastry leaves on top of each pie.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Cool completely on a wire rack.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt into a bowl, using a rubber spatula; cover and chill thoroughly.
Serve chilled yogurt with pie.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3869 Calories from Fat 1058

% Daily Value*

Total Fat 126 g193.9%

Saturated Fat 25.4 g127.1%

Trans Fat 0 g

Cholesterol 113.1 mg37.7%

Sodium 2323.1 mg96.8%

Total Carbohydrates 601 g200.2%

Dietary Fiber 13 g51.8%

Sugars 353.2 g

Protein 95 g190.6%

Vitamin A 632.1% Vitamin C 65.4%

Calcium 224% Iron 250.1%

*Based on a 2000 Calorie diet

Maple Pumpkin Pie Recipe