Pumpkin Pie II

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Most Helpful Positive Review

Nov 28, 2006

This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great!

—TIMSCOOLGAL

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Most Helpful Critical Review

Nov 30, 2004

The texture was great - i liked this pie made with milk. but 2.5 cups of sugar is FAR TOO MUCH. this was sickeningly sweet. if i make it again i will try only 1 cup of sugar.

—HEFFSOUP

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38 Ratings

Nov 27, 2006

Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper.

—SLIVNILLI

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Nov 01, 2006

I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.

—lorisock

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Nov 30, 2010

This recipe was a life saver!! I didn't have any evaporated or sweetened condensed milk like most other pumpkin pie recipes call for. So I hunted and found this treasure! I made this for my daughter's birthday party. She requested homemade pumpkin pie instead of cake. Instead of canned pumpkin, I baked two pie pumpkins and it worked just great. This was a hit at the party. One girl's mother spoke to me several weeks later and asked for the recipe because her daughter raved about it so much. I didn't really follow the spice amounts. I just added however much I felt like and it worked perfect! You cannot miss with this recipe!

—Lovin' it

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Nov 11, 2010

Yummy! I needed a recipe with no condensed or evaporated milk, none on hand. I used skim milk, baked acorn squash and only 1 1/2 cups of brown sugar(plenty sweet).... Wonderful results! I would not increase the clove(personal preference) I WILL be using this recipe again and again.

—debskitchen

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Dec 10, 2009

Very good. Used vanilla soy milk and it turned out great for my lactose intolerant parent. Also used xylitol for the sweetner. No one else could tell the difference

—NOKI

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Jan 25, 2008

It was tasty with just 1 1/2 cups of sugar. Mine took an extra 15 minutes to cook.

—Sharon Y.

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Nutrition

Calories
222 kcal
11%

Carbohydrates
41.4 g
13%

Cholesterol
42 mg
14%

Fat
5.4 g
8%

Fiber
1.5 g
6%

Protein
3.3 g
7%

Sodium
231 mg
9%

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

Nutritional Information

Pumpkin Pie II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 222
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 1.7g 8 %
Cholesterol 42mg 14 %
Sodium 231mg 9 %
Potassium 132mg 4 %
Total Carbohydrates 41.4g 13 %
Dietary Fiber 1.5g 6 %
Protein 3.3g 7 %
Sugars 33.8g
Vitamin A 97 %
Vitamin C 2 %
Calcium 7 %
Iron 10 %
Thiamin 8 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 5 %
Folate 11 %

* 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.