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Pinwheel Pumpkin Pie

New.Wife's picture
Ingredients
  Piecrust mix 3 Ounce (Half 6 Ounce Package)
  Eggs 2
  Canned pumpkin 1 Pound (1 Can)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Evaporated milk 14 1⁄2 Ounce (1 Tall Can)
  Canned sliced cling peaches 29 Ounce (1 Can)
  Peach preserves 12 Ounce (1 Jar)
Directions

MAKING
1 Prepare the piecrust mix, following the label directions, or make pastry from your favorite single-crust recipe.
2 Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate.
3 Trim the overhang to 1/2 inch; turn under, flush with the rim; flute to make a stand-up edge.
4 In a large bowl, beat eggs slightly;stir in pumpkin, granulated and brown sugars, pumpkin-pie spice, salt and evaporated milk. Pour into prepared pastry shell.
5 Bake in a hot oven at 425 degrees farenheit for 15 minutes.
6 Lower the oven temperature to moderate at 350 degrees farenheit; continue baking for 35 minutes, or until the custard is almost set but still soft in the center. (Do not overbake; custard will set as it cools.)
7 Cool the pie completely on a wire rack.
8 Drain the syrup from peach slices and pat fruit dry with paper towels.
9 In a small saucepan, heat the preserves until hot;press through a sieve into a small bowl.
10 Holding each peach slice on a fork, dip into the preserves, then arrange in a ring around the edge on pie. Chill until serving time.

SERVING
11 Cut into wedges and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Halloween
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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