"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!" — SHELLYGIRL814
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pumpkin pie spice
12 fluid ounces
nonfat evaporated milk
1 (9 inch)
unbaked pie crust
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!
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!
This was perfect!
Takes a lot longer than one hour.
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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