Spiced Pumpkin Pie


"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!"
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1 h 5 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



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 instea...

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 ...

This was perfect!

Takes a lot longer than one hour.