New-Fashioned Pumpkin pie Recipe
Ingredients
| Pillsbury package | 1 | |
| All Ready Pie Crusts | ||
| Sugar | 3/4 Cup (16 tbs) (FILLING) | |
| Pumpkin pie spice | 1 1/2 Teaspoon (FILLING) | |
| Salt | 1/2 Teaspoon (FILLING) | |
| Pumpkin | 1 Can (10oz) (FILLING) | |
| Evaporated milk | 1 1/2 Cup (16 tbs), skimmed (FILLING) | |
| 1/2 cup cholesterol-free egg product or 3 egg whites, slightly beaten | ||
| 1 cup frozen lite whipped topping, thawed, or 1 pint nonfat frozen vanilla yogurt, if desired | ||
Directions
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 425°F.
In large bowl, combine all filling ingredients; blend well.
Pour into pie crust-lined pan.
Carefully transfer to oven rack.
Bake at 425°F.for 15 minutes.
Reduce oven temperature to 350°F.; continue baking 40 to 50 minutes or until knife inserted near center comes out clean.
Cool; refrigerate until serving time.
Serve pie plain or with topping.
Store any remaining pie in refrigerator.
Heat oven to 425°F.
In large bowl, combine all filling ingredients; blend well.
Pour into pie crust-lined pan.
Carefully transfer to oven rack.
Bake at 425°F.for 15 minutes.
Reduce oven temperature to 350°F.; continue baking 40 to 50 minutes or until knife inserted near center comes out clean.
Cool; refrigerate until serving time.
Serve pie plain or with topping.
Store any remaining pie in refrigerator.
Chef
