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Spiced Pumpkin Pie

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SHELLYGIRL814

This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
  3. Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.
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Reviews

Allyn Mae
25
11/23/2007

This was my first attempt at pumpkin pie, and it was wonderful. The only problem I had was that there was too much filling for a normal pie crust, so you may want to try a deep dish crust instead. I combined cinnamon, cloves, nutmeg and ginger instead of using pre-combined pumpkin pie spice. I'll definitely make this again!

jcombs
7
12/10/2011

Great! I used a deep dish pie crust, so had to adjust the baking and temp. 3/4 of the way I reduced the temp to 325 and cooked an additional 20 mins....larger pie takes a little longer to set the middle. Turned down temp so I didn't burn the edges waiting for the center to set. Everyone loved this pie!

SearchSarge
1
8/27/2013

This was perfect!