Chrissy's Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 281.6
  • Total Fat: 8.6 g
  • Cholesterol: 51.7 mg
  • Sodium: 302.9 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.5 g

View full nutritional breakdown of Chrissy's Pumpkin Pie calories by ingredient
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Number of Servings: 8


    1 Pillsbury Pie Crust
    1 c sugar
    1 1/2 tsp. ground cinnamon
    3/4 tsp. ground nutmeg
    1/4 tsp. salt
    2 large eggs
    4 large egg whites
    1 15oz. can pure pumpkin
    1 c evaporated fat free milk
    1 tsp. vanilla extract


Be sure you get canned evaporated milk and NOT sweetened condensed milk. Using fat free lowers the saturated fat while maintaining its rich texture.


Position rack in lower third of oven; preheat to 425 degrees. Coat a 9 inch pie pan with cooking spray.

Whisk sugar, cinnamoon, nutmeg, and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.

Place dough into pie pan. Fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.

Bake the pie for 10 minutes. Cover the edges with strips of tin foil or edge cover to prevent overbrowning.

Reduce oventemperature to 325 degrees; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes. Transfer to a wire rack and cool/\.

Cut into 8 slices and serve.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CATMARTENS.

TAGS:  Desserts |

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