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Spiced Pumpkin Pie

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!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 132 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
5 Min
Cook Time:
1 Hr
Ready In:
1 Hr 5 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 2 cups pumpkin
  • 1/2 cup egg substitute
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 12 fluid ounces nonfat evaporated milk
  • 1 (9 inch) unbaked pie crust

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 240 | Total Fat: 8.4g | Cholesterol: 2mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by Allyn Mae 
This was my first attempt at pumpkin pie, and it was wonderful. The only problem I had was... MORE

 
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