SINGLE PUMPKIN PIE RECIPES
FRESH PUMPKIN PIE WITHOUT EVAPORATED MILK - FOOD.COM
This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and roll pastry for single-crust pie.
- Line a 9" pie plate with pastry.
- Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half.
- Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- To prevent over browning, cover edge of pie with foil.
- Bake in 375 F oven for 25 minutes.
- Remove foil.
- Bake for 40 minutes more or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
- For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
Nutrition Facts : Calories 232.1, FatContent 9.9, SaturatedFatContent 2.9, CholesterolContent 49.3, SodiumContent 216.1, CarbohydrateContent 32.7, FiberContent 0.6, SugarContent 19.3, ProteinContent 3.6
SUGARLESS PUMPKIN PIE RECIPE | ALLRECIPES
A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.
Provided by Connie Head
Categories Pumpkin Pie
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
- Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.
Nutrition Facts : Calories 216.6 calories, CarbohydrateContent 19 g, CholesterolContent 48 mg, FatContent 9 g, FiberContent 2.5 g, ProteinContent 15.6 g, SaturatedFatContent 2.4 g, SodiumContent 378.8 mg, SugarContent 5.9 g
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