spiced-pumpkin-pie

Spiced Pumpkin Pie

4 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
SHELLYGIRL814
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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 (4)

Rate This Recipe
Allyn Mae
25

Allyn Mae

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

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 middle. Turned down temp so I didn't burn the edges waiting for the center to set. Everyone loved this pie!

SearchSarge
1

SearchSarge

This was perfect!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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