Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust2 C flour1 tsp salt2/3 C shortening5-7 Tbl waterFilling:1 1/2 C of Pumpkin3/4 C Splenda1/2 tsp salt1 1/4 tsp cinnamon1/2-1 tsp Ginger1/4-1/2 tsp Cloves1/4-1/2 tsp Nutmeg3 slightly beaten large eggs1 1/4 C milk6 oz Evaporated milk
Crust: combine flour, shortening & salt... cut them together, then add water 1 table spoon at a time, blending with a fork as you go along. (makes enough for a top and bottom crust.- 1 apple pies worth or 2 pumpkins)
Filling:
Combine pumpkin, splenda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together. Then add the eggs & blend again.
Add Milk & blend
Add evap milk & blend.
Pour mixture into pie crust (carefully, this is made for a 9 1/2 inch pie so smaller pie pans may overflow.)
wrap top edge of crust with aluminum foil.
Put in oven, 400˚ for 50 minutes (or until knife comes out of center clean) 40 minutes into the cooking time, pull off the foil. This keeps the crusts from burning.
Number of Servings: 12
Recipe submitted by SparkPeople user RODEOMOMSK.
Filling:
Combine pumpkin, splenda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together. Then add the eggs & blend again.
Add Milk & blend
Add evap milk & blend.
Pour mixture into pie crust (carefully, this is made for a 9 1/2 inch pie so smaller pie pans may overflow.)
wrap top edge of crust with aluminum foil.
Put in oven, 400˚ for 50 minutes (or until knife comes out of center clean) 40 minutes into the cooking time, pull off the foil. This keeps the crusts from burning.
Number of Servings: 12
Recipe submitted by SparkPeople user RODEOMOMSK.
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 13.8 g
- Cholesterol: 59.7 mg
- Sodium: 335.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.7 g
- Protein: 6.0 g
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