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My review
Spiced Pumpkin Pie
21
SHELLYGIRL814
"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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Ingredients
1 h 5 m servings 240Original recipe yields 8 servings (1 - 9 inch pie)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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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 instea...
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 ...
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...