Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 Those folded Pillbury Pie Crusts in a box have lard in them. You could make your own or Ms. Smith's make all Vegetable Shortening prepared Piecrust in a foil pan, that you could transfer to your own pie dish, once has thawed some and softened. Judy - *~Tamara~* -RestaurantClassics Tuesday, November 06, 2007 12:11 PM Maple-Walnut Pumpkin Pie Maple-Walnut Pumpkin Pie A hint of maple blends in beautifully, making a tempting pumpkin pie absolutely irresistible! Prep Time: 20 min Start to Finish: 3 hr Makes: 8 servings Crust 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (14 oz) sweetened condensed milk (not evaporated) 2 eggs 2 tablespoons real maple syrup or maple-flavored syrup 1 1/2 teaspoons pumpkin pie spice Streusel 1/4 cup packed brown sugar 1/4 cup finely chopped walnuts 2 tablespoons all-purpose flour 2 tablespoons cold butter or margarine Topping 1 cup whipping cream 2 tablespoons packed brown sugar Chopped walnuts, if desired Heat oven to 425F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes. Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. Reduce oven temperature to 350F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning. Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time. To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator. High Altitude (3500-6500 ft):In step 4, bake 40 to 45 minutes. Tip For this recipe, purchase plain pumpkin, not pumpkin pie mix, which includes seasonings. Source: Pillsbury Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 Oops! I had never paid attention to that! Thanks for letting me know! Tamara --- wwjd <jtwigg wrote: > Those folded Pillbury Pie Crusts in a box have lard > in them. You could make your own or Ms. Smith's > make all Vegetable Shortening prepared Piecrust in a > foil pan, that you could transfer to your own pie > dish, once has thawed some and softened. > Judy > - > *~Tamara~* > -RestaurantClassics > Tuesday, November 06, 2007 12:11 PM > Maple-Walnut Pumpkin > Pie > > > Maple-Walnut Pumpkin Pie > > A hint of maple blends in beautifully, making a > tempting pumpkin pie absolutely irresistible! > > Prep Time: 20 min > Start to Finish: 3 hr > Makes: 8 servings > > Crust > 1 Pillsbury refrigerated pie crust (from 15-oz > box), > softened as directed on box > > Filling > 1 can (15 oz) pumpkin (not pumpkin pie mix) > 1 can (14 oz) sweetened condensed milk (not > evaporated) > 2 eggs > 2 tablespoons real maple syrup or maple-flavored > syrup > 1 1/2 teaspoons pumpkin pie spice > > Streusel > 1/4 cup packed brown sugar > 1/4 cup finely chopped walnuts > 2 tablespoons all-purpose flour > 2 tablespoons cold butter or margarine > > Topping > 1 cup whipping cream > 2 tablespoons packed brown sugar > Chopped walnuts, if desired > > Heat oven to 425F. Place pie crust in 9-inch glass > pie > plate as directed on box for One-Crust Filled Pie. > In > large bowl, beat filling ingredients with electric > mixer on medium speed until smooth. Pour into > crust-lined pan. Bake 10 minutes. > > Meanwhile, in small bowl, mix 1/4 cup brown sugar, > the > chopped walnuts and flour; cut in butter until > crumbly. Set aside. > > Reduce oven temperature to 350F. Sprinkle streusel > over pie. Cover crust edge with 3-inch-wide strips > of > foil to prevent excessive browning. > > Bake 30 to 35 minutes longer or until knife > inserted 1 > inch from edge comes out clean. Cool completely, > about > 2 hours. Serve or refrigerate until serving time. > > To serve, in medium bowl, beat whipping cream and > 2 > tablespoons brown sugar with electric mixer on > medium-high speed until soft peaks form. Serve pie > with whipped cream; garnish with chopped walnuts. > Store in refrigerator. > > High Altitude (3500-6500 ft):In step 4, bake 40 to > 45 > minutes. > > Tip > For this recipe, purchase plain pumpkin, not > pumpkin > pie mix, which includes seasonings. > > Source: Pillsbury > > > > > > [Non-text portions of this message have been > removed] > > > > > Quote Link to comment Share on other sites More sharing options...
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