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Spiced Pumpkin Pie

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 240 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
  3. 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; 8.4 g fat; 34.6 g carbohydrates; 8 g protein; 2 mg cholesterol; 207 mg sodium. Full nutrition

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Reviews

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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...

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 ...

This was perfect!

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...

Takes a lot longer than one hour.