This is the Pumpkin Pie that Mike gives every Thanksgiving to our group. I recently found out that one of our receptionist, Sandy, is actually the one who came up with the recipe. I made it this year (2009) and took it to my meeting. Everyone raved! I'm not much of a Pumpkin Pie eater but I did taste the filling and it was fantastic! My love is for Pumpkin Bread and Cakes! Enjoy!
HU's: 4
Servings: 8
Ingredients:
1 - 15 ounce can pumpkin
1 - 12 ounce can low fat evaporated milk (not fat-free)
3/4 cup Splenda granulated (not the Splenda for baking)
1 teaspoon ground cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 teaspoon of salt
4 ounces egg substitute
1 Pillsbury All-Ready Pie Crust **
Mix all ingredients together and pour into pie shell.
Bake in a pre-heated 450 degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40-45 minutes or until a knife inserted in center comes out clean.
NOTE: I had to cook the pie nearly an additional 15-20 minutes. Just keep watch on the pie. Oven temperatures may vary.
**Pillsbury All-Ready Pie Crust is 3 HU's per serving. If you use any other crust subtract 3 HU's and add back in the crust you decide to use figured at the per serving calculation. I have found the Great Value Pie Crust at Wal-Mart is only 2 HU's per serving. That would make this pie a 3 HU Pumpkin Pie!
