Better Homes and Gardens Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 16-oz. can (1 3/4) cup pure pumpkin2/3 cup sugar1 tsp. ground cinnamon1/2 tsp. ground ginger1/2 tsp. ground nutmeg3 eggs2/3 cup fat free evaporated milk (or 5 oz. can)1/2 cup 1% milkPastry for Single-Crust Pie
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.
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.
Nutritional Info 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
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