Fresh Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 sugar pumpkin1 recipe pastry for a 9 inch single crust pie2 eggs0.75 cup packed light brown sugar (or about 0.5 cup brown sugar splenda)1/2 teaspoon salt2 1/2 teaspoons pumpkin pie spice1 (12 fluid ounce) can nonfat evaporated milk
Adapted from Mrs. Siggs Fresh Pumpkin Pie from allrecipes.com
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Number of Servings: 8
Recipe submitted by SparkPeople user STARTITUP.
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Number of Servings: 8
Recipe submitted by SparkPeople user STARTITUP.
Nutritional Info Amount Per Serving
- Calories: 228.7
- Total Fat: 6.6 g
- Cholesterol: 55.1 mg
- Sodium: 471.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 0.9 g
- Protein: 6.4 g
Member Reviews
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KYAHSMUM
This was lovely and we really enjoyed it! I added 1/4 c splenda, 1 1/4 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground cloves, and topped the pie with 3/4 c toasted pecans. It was creamy and absolutly decadent without too many calories or carbs and some added protein from the nuts. Thanks! - 11/6/09