Cinderella Pie Recipes

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CINDERELLA PUMPKIN PIE



Cinderella Pumpkin Pie image

This is a great pie from Richard Simmons' book "Sweetie Pie." Very healthy and much lower fat than the usual, and with a spicier flavor.

Provided by BigFatMomma

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

3/4 cup cake flour
1/4 cup all-purpose flour
1 teaspoon sugar
1 pinch salt
1/4 cup I Can't Believe It's Not Butter® Spread, spread chilled and cut up
2 tablespoons cold water
1 (15 ounce) can solid-pack pumpkin
1 cup evaporated skim milk
1/2 cup maple syrup
1/3 cup packed light brown sugar
2 large egg whites
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Place rack in lowest oven position.
  • Preheat to 425.
  • To make the crust, stir together flours, sugar and salt in a medium bowl.
  • With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
  • Sprinkle with the cold water, toss to moisten, and gather into a ball.
  • On floured wax paper, roll out dough to a 12 inch circle (thin).
  • Invert paper onto a 9-inch pie plate.
  • Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
  • Prick bottom of crust with fork in several places.
  • Bake on low rack for 12-15 minutes until JUST pale golden in color.
  • Remove to cooling rack.
  • ADJUST OVEN to 350.
  • Filling---------.
  • In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
  • Pour into crust.
  • Carefully return pie to oven.
  • Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
  • Move to wire rack to cool.

CINDY'S PUMPKIN PIE



Cindy's Pumpkin Pie image

This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.

Provided by Cindy Catudal Shank

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 9

1 ½ pints vanilla ice cream, softened
3 eggs
1 ¾ cups pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
  • In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
  • Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

Nutrition Facts : Calories 223 calories, Carbohydrate 27.9 g, Cholesterol 45.8 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 287.1 mg, Sugar 15.6 g

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