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New-Fashioned Pumpkin Pie

Country.Chef's picture
Ingredients
  Ready made pie crust 15 Ounce (1 package, Pillsbury)
For filling
  Sugar 3⁄4 Cup (12 tbs)
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned pumpkin 16 Ounce (1 can)
  Evaporated skimmed milk 1 1⁄2 Cup (24 tbs)
  Cholesterol free egg product/3 egg whites, slightly beaten 1⁄2 Cup (8 tbs)
  Frozen light whipped topping/1 pint nonfat frozen vanilla yogurt 1 Cup (16 tbs), thawed (for topping)
Directions

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 425°F.
In large bowl, combine all filling ingredients; blend well.
Pour into pie crust-lined pan.
Carefully transfer to oven rack.
Bake at 425°F.for 15 minutes.
Reduce oven temperature to 350°F.; continue baking 40 to 50 minutes or until knife inserted near center comes out clean.
Cool; refrigerate until serving time.
Serve pie plain or with topping.
Store any remaining pie in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pumpkin

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