5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Better Homes and Gardens Pumpkin Pie calories by ingredient
Report Inappropriate Recipe

Better Homes and Gardens Pumpkin Pie

Submitted by: LALASLAND

Introduction

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! 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!
Number of Servings: 8

Ingredients

    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
    3 eggs
    2/3 cup fat free evaporated milk (or 5 oz. can)
    1/2 cup 1% milk
    Pastry for Single-Crust Pie

SparkPeople Sponsored Video


Directions

For filling, in a large mixing bowl stir together pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Use a rotary beater or wire whisk to lightly beat till combined. Gradually stir in evaporated milk and milk. Mix well. Set pumpkin mixture aside.

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.






Great Stories from around the Web


Rate This Recipe