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    You are in: Home / Recipes / $25 Pumpkin Pie Recipe
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    $25 Pumpkin Pie

    $25 Pumpkin Pie. Photo by Sharlene~W

    1/3 Photos of $25 Pumpkin Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Steve_G's Note:

    A unique baking method preserves crispness of the crust and yields a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75 :-)

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    Ingredients:

    Serves: 8

    Yield:

    Pie

    Units: US | Metric

    Directions:

    1. 1
      Adjust an oven rack to lowest position and heat oven to 400°F.
    2. 2
      Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
    3. 3
      (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
    4. 4
      Remove crust from oven and brush lightly with egg white while still hot.
    5. 5
      Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
    6. 6
      Transfer mixture to a 3-quart heavy saucepan.
    7. 7
      Bring it to a sputtering simmer over medium-high heat.
    8. 8
      Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
    9. 9
      As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
    10. 10
      Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
    11. 11
      Gradually pour hot pumpkin mixture through feed tube while still running.
    12. 12
      Process 30 seconds.
    13. 13
      Pour warm filling into hot pie shell.
    14. 14
      Put a crust shield on completed pie and bake about 25 minutes.
    15. 15
      Filling will be dry-looking and lightly cracked around the edge.
    16. 16
      The center will wiggle when pie is gently shaken.
    17. 17
      Cool on a wire rack to a warm room temperature.
    18. 18
      Serve with slightly sweetened whipped cream.

    Ratings & Reviews:

    • on November 14, 2002

      55

      What a delicious pie! I roasted the pumpkin as stated, but just scooped it out with a spoon (easier that way). The prep was a little involved, but WAY worth it! The texture of this pie is a little softer than the pumpkin pie I am used to, it's lighter, almost like a torte. I served it with fresh sweetened whipped cream. YUM! The spice amounts are absolutely perfect! I wouldn't change a thing! I will be making this for the holidays this year-Thanks for a great recipe, Steve!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2002

      55

      $25 Pumpkin Pie? I'll give you $30! What a perfectly delicious ending to our Thanksgiving dinner! Thanks for this recipe, Steve!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2003

      55

      Steve - This was a terrific pie! Not too sweet, not too spicy and the taste of pumpkin still came through. Whipped cream - Cool Whip - is there a difference?? Thanks for convincing me to make this one! It is a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)

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    Nutritional Facts for $25 Pumpkin Pie

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 350.0
     
    Calories from Fat 163
    46%
    Total Fat 18.1 g
    27%
    Saturated Fat 7.7 g
    38%
    Cholesterol 123.0 mg
    41%
    Sodium 330.4 mg
    13%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 1.4 g
    5%
    Sugars 27.3 g
    109%
    Protein 6.4 g
    12%

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