“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!” - by SHELLYGIRL814
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 240 cal
- 12%
- Fat
- 8.4 g
- 13%
- Carbs
- 34.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 c..." See moreombined cinnamon, cloves, nutmeg and ginger instead of using pre-combined pumpkin pie spice. I'll definitely make this again!"
jcombs
"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 mi..." See moreddle. Turned down temp so I didn't burn the edges waiting for the center to set. Everyone loved this pie!"
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