Homemade Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.4
  • Total Fat: 7.8 g
  • Cholesterol: 57.3 mg
  • Sodium: 467.1 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Homemade Pumpkin Pie calories by ingredient
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Number of Servings: 8


    1/4 c. shortening
    1/2 tsp. salt
    3/4 c. flour
    1/2 c. cold water

    2 c. fresh pumpkin, cooked and mashed
    2 eggs
    1 c. packed brown sugar
    1 tbsp. flour
    1/2 tsp. salt
    1 tsp. vanilla
    1 1/2 tsp. pumpkin pie spice
    2 tsp. cinnamon
    12 oz. can fat free evaporated milk


To make pie crust: Combine flour, salt and shortening in medium mixing bowl. Stir together. Slowly add water, 1 tbsp. at a time, until pie crust holds together. Roll out to fit pie crust. (makes smaller, not deep dish pie). Set aside.

To prepare pumpkin: Cut a cooking pumpkin in half and remove seeds. Place on foil lined baking sheet sprayed with cooking spray. Bake in 325 oven for 30-40 minutes until fork tender. Let cool and scrape out flesh. Puree in food processer or mash.

In a large mixing bowl, beat eggs slightly. Add brown sugar, flour, salt, vanilla, pumpkin puree, spices and evaporated milk. Mix until well blended.

Pour into prepared crust. Cover edges with foil so they don't brown too fast. Bake 10 minutes at 450 degrees. Reduce heat to 350 and continue to bake for another 40-50 minutes or until knife insterted near middle comes out clean. Cool pie and refrigerate for best flavor.

Number of Servings: 8

Recipe submitted by SparkPeople user COWBOYMAMA.

TAGS:  Desserts |

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