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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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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3399 Calories from Fat 1075

% Daily Value*

Total Fat 120 g183.9%

Saturated Fat 25.2 g125.8%

Trans Fat 0 g

Cholesterol 124.1 mg41.4%

Sodium 2692.7 mg112.2%

Total Carbohydrates 523 g174.5%

Dietary Fiber 18.1 g72.4%

Sugars 358.8 g

Protein 60 g120.1%

Vitamin A 1440.5% Vitamin C 34.7%

Calcium 143.3% Iron 85.2%

*Based on a 2000 Calorie diet

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New-Fashioned Pumpkin Pie Recipe