New-Fashioned Pumpkin pie
|Ready made pie crust||15 Ounce (1 package, Pillsbury)|
|Sugar||3⁄4 Cup (12 tbs)|
|Pumpkin pie spice||1 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)|
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 425Â°F.
In large bowl, combine all filling ingredients; blend well.
Pour into pie crust-lined pan.
Carefully transfer to oven rack.
Bake at 425Â°F.for 15 minutes.
Reduce oven temperature to 350Â°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.
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