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    You are in: Home / Recipes / Deep Dish Pumpkin Pie Recipe
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    Deep Dish Pumpkin Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 15, 2002

      YUM! What a great way to make a pumpkin pie! It's actually more of a bar type dessert--and it is fabulous! I will be serving this at my sister's bridal shower this weekend. I followed the recipe to the letter, and doubled it. The crust is very good--I love the nuts in it! I will be making this many more times I'm sure. Thank you for a great recipe leeannr!

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    • on April 12, 2010

      Quick to put together and lovely balance of flavors! I used pecans and they complemented pumpkin and brown sugar perfectly. I increased the cinnamon to 1 1/2 tsp and omitted the allspice. Would be lovely with coffee and some Cool Whip or vanilla ice cream on the side.

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    • on October 07, 2004

      I have been making this recipe for years. It is a favorite in our home. I do use egg substitute instead of the eggs and non-fat sweetened Condensed Milk. Of course real butter is a must when making the crust. Makes a world of difference.

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    • on December 10, 2002

      I made this for Thanksgiving and it was definitely a hit! My sister's mother-in-law, who writes a recipe column, loved it and asked for the recipe. I ground up the nuts to the consistency of coarse flour for the crust and no one even knew there were nuts in it except for the flavor.

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    Nutritional Facts for Deep Dish Pumpkin Pie

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 665.0
    Calories from Fat 339
    Total Fat 37.7 g
    Saturated Fat 18.9 g
    Cholesterol 130.7 mg
    Sodium 508.7 mg
    Total Carbohydrate 73.5 g
    Dietary Fiber 2.7 g
    Sugars 45.8 g
    Protein 12.1 g

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