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Spiced Pumpkin Pie


"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!"
Original recipe yield: 1 - 9 inch pie.
Prep Time:
5 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 5 Minutes
Servings:
8

INGREDIENTS:

  • 2 cups pumpkin
  • 1/2 cup egg substitute
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 12 fluid ounces nonfat evaporated milk
  • 1 (9 inch) unbaked pie crust

DIRECTIONS:

  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.