- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 128.1
- Total Fat: 2.1 g
- Cholesterol: 82.0 mg
- Sodium: 55.4 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 0.9 g
- Protein: 4.7 g
Better Homes and Gardens Pumpkin PieSubmitted by: LALASLAND
IntroductionThis is the pie I always make, except this time, I used fat free evaporated milk and 1% milk. I made regular pie crust, so that kind of ruins the wholesomeness of it! This is the pie I always make, except this time, I used fat free evaporated milk and 1% milk. I made regular pie crust, so that kind of ruins the wholesomeness of it!
1 16-oz. can (1 3/4) cup pure pumpkin
2/3 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2/3 cup fat free evaporated milk (or 5 oz. can)
1/2 cup 1% milk
Pastry for Single-Crust Pie
Prepare and roll out pastry as directed in recipe. Line a 9 inch pie plate with pastry. Trim and crimp the edge of the pastry. With the pastry shell on the oven rack, pour the pumpkin filling into the pastry shell.
To prevent overbrowning, cover the edge of the pie with foil.
Bake about 25 minutes more or till a knife inserted near the center comes out clean. Completely cool the pie on a wire rack. Store, covered, in the refrigerator. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMA_LITTLE.