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Spiced Pumpkin Pie

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

By Shelly M

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Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
240 calories; protein 8g; carbohydrates 34.6g; fat 8.4g; cholesterol 2.1mg; sodium 206.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Allyn Mae
Rating: 5 stars
11/23/2007
This was my first attempt at pumpkin pie and it was wonderful. The only problem I had was that there was too much filling for a normal pie crust so you may want to try a deep dish crust instead. I combined cinnamon cloves nutmeg and ginger instead of using pre-combined pumpkin pie spice. I'll definitely make this again! Read More
Helpful
(25)

Most helpful critical review

GLOCAPE
Rating: 3 stars
11/21/2012
Takes a lot longer than one hour. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Allyn Mae
Rating: 5 stars
11/23/2007
This was my first attempt at pumpkin pie and it was wonderful. The only problem I had was that there was too much filling for a normal pie crust so you may want to try a deep dish crust instead. I combined cinnamon cloves nutmeg and ginger instead of using pre-combined pumpkin pie spice. I'll definitely make this again! Read More
Helpful
(25)
jcombs
Rating: 5 stars
12/10/2011
Great! I used a deep dish pie crust so had to adjust the baking and temp. 3/4 of the way I reduced the temp to 325 and cooked an additional 20 mins....larger pie takes a little longer to set the middle. Turned down temp so I didn't burn the edges waiting for the center to set. Everyone loved this pie! Read More
Helpful
(7)
SearchSarge
Rating: 5 stars
08/27/2013
This was perfect! Read More
Helpful
(1)
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Ms. Chef Esh
Allstar
Rating: 5 stars
11/20/2020
Since I was making this recipe for Thanksgiving I indulged and used whole eggs and condensed milk and it turned out perfectly! Read More
the4taals
Allstar
Rating: 4 stars
11/10/2017
This is exactly how I normally make pumpkin pies except normally I would use 2 whole eggs instead of the egg substitute. The brown sugar adds such a nice flavour and 1 tbsp of Pumpkin Pie Spice adds the perfect amount of spiciness. I used fresh pumpkin that I had frozen I let it drain overnight in a cheesecloth lined collander. The only thing I changed was the baking temperature pumpkin pies are normally started at 450 for 10 minutes then turned down to 350 for the remainder which was 30 minutes in my oven. #AllrecipesAllstarsCanada #FacelessNoMore Read More
GLOCAPE
Rating: 3 stars
11/21/2012
Takes a lot longer than one hour. Read More
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