Classic Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 154.5
- Total Fat: 5.9 g
- Cholesterol: 27.5 mg
- Sodium: 138.7 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.0 g
- Protein: 3.6 g
View full nutritional breakdown of Classic Pumpkin Pie calories by ingredient
Introduction
Classic pumpkin pie, no substitutions Classic pumpkin pie, no substitutionsNumber of Servings: 16
Ingredients
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1 15 oz can Libby's pure pumpkin
1 can (12 oz) evaporated skim milk
3/4 cup sugar
2 large eggs
1 T. cinnamon (ground)
2 t. each nutmeg, clove, allspice and ginger (ground)
(spices can be replaced with 2 T. of pumpkin pie spice)
1 tsp. pure vanilla extract or 1 Tbs. imitation vanilla
2 prepared regular 9 in. pie crusts (2 8 inch or 1 deep dish would work as well)
Splenda and eggbeaters can be used to cut sugar and cholesterol levels.
Directions
Preheat oven to 425
***Beat eggs. Add sugar, spices, and vanilla extract and whisk until well combined. Stir in pumpkin. Beat/whisk until combined. Gradually whisk in evaporated milk. Place pie crust(s) on ungreased cookie sheet and fill with 1/2 each for 2 pies, or all for one, of pumpkin mixture. If desired cut shapes out of excess pie dough and gently place on top of pies.
***Bake at 425 for 15 minutes, then reduce temperature to 350 and bake an additional 40-50 minutes or until centers are set. If the crust browns too much (check at about 20 mins into second cooking time) cover just the crust with aluminum foil and continue baking. Top with fat free whipped cream or Cool Whip Free. Serves 16, not including whipped cream.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSCLOSE.
***Beat eggs. Add sugar, spices, and vanilla extract and whisk until well combined. Stir in pumpkin. Beat/whisk until combined. Gradually whisk in evaporated milk. Place pie crust(s) on ungreased cookie sheet and fill with 1/2 each for 2 pies, or all for one, of pumpkin mixture. If desired cut shapes out of excess pie dough and gently place on top of pies.
***Bake at 425 for 15 minutes, then reduce temperature to 350 and bake an additional 40-50 minutes or until centers are set. If the crust browns too much (check at about 20 mins into second cooking time) cover just the crust with aluminum foil and continue baking. Top with fat free whipped cream or Cool Whip Free. Serves 16, not including whipped cream.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSCLOSE.
Member Ratings For This Recipe
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FITNESS57
