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Ingredients
| pumpkins (cut into 1" cubes): 2 cups |
| egg substitute: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| pumpkin pie spice: 1 Tbl |
| nonfat canned evaporated milk: 12 fl oz |
| 9" pie shells: 1 shell |
Spiced Pumpkin Pie
Credit: AllRecipes
User rating:
"This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!"
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Prep Time
5 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
- Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.