Recipe by Loretta Byrd
"This recipe uses custard mix for a creamy consistency."
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1 (9 inch)
pie crust, baked
1 (3 ounce) package
egg custard mix
packed brown sugar
1 1/4 teaspoons
pumpkin pie spice
1 1/2 cups
1 2/3 cups
sweetened condensed milk
frozen whipped topping, thawed
this was a very creamy pie. i had my doubts because I could not find egg custard mix. I bought vanilla instant pudding mix and just cut down on the brown sugar (by 1/3). AWESOME!!! It took 15 minutes to make and the rest was just chilling. Thank you!
Mine did not set. Follow recipe exactly. The flavor was great- but it was runny. ?
This is a recipe I submited and didn't notice that the milk should be condensed milk, not sweet condensed milk.
This pie is wonderful! I got sooo many compliments when I brought this to Thanksgiving dinner with my family. My mom even told me I could be in charge of the pies again for Christmas! Trust me this is HIGH compliment from my mom!!!!
Thanks for sharing this one!
I brought this to my work thanksgiving party since I was making a baked pie at home and wanted something different. My husband ate both and this is now his favorite and he has asked I make this one from now on! thanks!!
ps: I couldn't find egg custard mix anywhere so I used a flan mix and just tossed the caramel topping...
This is my first pumpkin pie that i have ever made, my sister was a little skeptical and bought backup pies and of course my pies were a great hit, my family all love pumpkin pie and said it was the best they've ever had thankyou for submitting this recipe very yummy!
This recipe is very easy and fast to make. I made
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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