Killer Pumpkin Pie

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Nov 23, 2009

It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch pan, reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy, even with juicy fruit pies!

—Mardie

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Nov 22, 2011

Very yummy. I had to bake it twice as long as called for, but otherwise everything was perfect. I thought it was much more flavorful after it had sat in the fridge for 24 hours. We will be making this again!

—Regina

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27 Ratings

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Nov 29, 2010

Adrienne can eat it with her current list of food intolerances and everyone said it was pretty good. It took longer to cook than it said, though.

—JPZYLKO

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Oct 20, 2010

This recipe is so good!! I made the crust and filling, no one even noticed the difference!!

—JDegelder

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Feb 04, 2012

i made this twice both times with fresh pumpkin that i steamed then mushed up with a fork and just a half cup of sugar. the second time i added an extra cup of pumpkin, lessen the oil and took out an egg and it was still awesome

—jaQ

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Dec 26, 2011

I'm in HEAVEN. Dairy-free? No need to substitute tofu to compensate? The crust turned out perfectly even with my clumsy hands, and the filling was so easy to make! I made this for Thanksgiving and Christmas this year, and it'll be a staple for many years to come. Thank you so much! Easy... as... pie!

—Natalie

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Jan 03, 2012

I love this recipe! We made our crust with graham cracker crumbs and it was the best pumpkin pie we ever had.

—gypsy54

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Nov 26, 2011

This pie is amazing! I chose this recipe because it is dairy free and because of the easy-sounding pie crust. I was a little worried because it just seemed too easy, but happily I was wrong. It turned out excellent, no one could tell it was any different than a traditional pumpkin pie, and it was the first thing to go at our Thanksgiving dinner. This is my new go-to recipe!

—rainekitty

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Nutrition

Calories
390 kcal
20%

Carbohydrates
49.6 g
16%

Cholesterol
53 mg
18%

Fat
19.6 g
30%

Fiber
3 g
12%

Protein
5.4 g
11%

Sodium
599 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Killer Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 390
Calories from Fat: 176

% Daily Value *
Total Fat 19.6g 30 %
Saturated Fat 1.9g 9 %
Cholesterol 53mg 18 %
Sodium 599mg 24 %
Potassium 178mg 5 %
Total Carbohydrates 49.6g 16 %
Dietary Fiber 3g 12 %
Protein 5.4g 11 %
** Sugars 22.2g
Vitamin A 167 %
Vitamin C 4 %
Calcium 5 %
Iron 24 %
** Thiamin 22 %
Niacin 23 %
Vitamin B6 6 %
Magnesium 11 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.