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Spiced Pumpkin Pie

SUBMITTED 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!"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  1 Hr
READY IN  1 Hr 5 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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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Recipe Submitter:

SHELLYGIRL814
Photo by Allrecipes
Cooking Level: Professional
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Nutritional Information
Spiced Pumpkin Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 240

  • Total Fat: 8.4g
  • Cholesterol: 2mg
  • Sodium: 208mg
  • Total Carbs: 34.4g
  •     Dietary Fiber: 3.6g
  • Protein: 8g

VIEW DETAILED NUTRITION

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