Easy Pumpkin Pie
|Piecrust mix||10 Ounce (1 Package)|
|Evaporated skim milk||1 1⁄4 Cup (20 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||2 Teaspoon|
1. Preheat oven to 425° F.
2. Prepare piecrust according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry.
3. Using electric mixer at medium speed, beat remaining ingredients in large bowl until smooth.
4. Pour mixture into pie shell; bake for 10 minutes. Reduce oven heat to 350° F; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely.
Serving size: Complete recipe
Calories 1490 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 4.1 g20.6%
Trans Fat 0 g
Cholesterol 490.9 mg163.6%
Sodium 1870.9 mg78%
Total Carbohydrates 283 g94.4%
Dietary Fiber 19.1 g76.4%
Sugars 65.5 g
Protein 70 g140.1%
Vitamin A 795.6% Vitamin C 21.2%
Calcium 109.2% Iron 197.6%
*Based on a 2000 Calorie diet