The Great Pumpkin Pumpkin Pie

The Great Pumpkin Pumpkin Pie

38

"Your house will be filled with one of autumn's most distinctive aromas when you bake this delicious pumpkin pie!"
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Ingredients

1 h 10 m servings 240 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 285 mg
  • 11%

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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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F.
  2. Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp.
  3. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
  4. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
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Footnotes

  • Note
  • Serving Size: 1 slice (1/8 pie)

Reviews

38
  1. 46 Ratings

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Most helpful positive review

This thanksgiving I made two pumpkin pies. One using this recipe, and one using the tradition recipe on the can of pumpkin. I made this low-sugar pumpkin pie mainly because my aunt and grandfath...

Most helpful critical review

This pie wasn't my favorite. It was too spicy for my taste. I think next time I will trade the ginger for some nutmeg.

This thanksgiving I made two pumpkin pies. One using this recipe, and one using the tradition recipe on the can of pumpkin. I made this low-sugar pumpkin pie mainly because my aunt and grandfath...

This is my new favorite holiday pie! You would never know that the sugar has been reduced.The spices are just perfect and the taste is fantastic. Even if I weren't watching my calories I would m...

I have two diabetics in my immediate family, so this pumpkin pie was a must for Thanksgiving dinner. It got rave reviews from everyone who ate it. I made it exactly as the recipe read.

This was very tasty! I made this after dinner and it's already 3/4's gone! I did use regular sugar instead of splenda and still came out great. I liked the fact that you could use Half & Half in...

I made this for my family and OH MY GOD!! it was delicious, could even tell it was made with splenda!! It's gonna be a hit for the holidays!!!

I tried it, it's a wonderful recipe, but I wouldn't encourage people to use SPLENDA in general. Aspartane, the other kind of non-suger sweetener, has already been scientificly proven to be dange...

I was just bored today and decided I would make something to eat. I came on allrecipes.com looking for something and somehow, in the middle of summer, pumpkin pie seemed like a good idea. The ...

I used low fat evaporated milk instead of whole evaporated milk, but other than that, I followed the recipe, even using REAL brown sugar. It was great, not too creamy, but the tast was just fin...

This was pretty good, but the texture was a bit lighter than I'm used to with pumpkin pie. I made my own crust with walnuts, butter, and a bit of flour. I think next time I make a pumpkin pie,...