Pumpkin Pie, Hungry Girl Recipe Using a Pillsbury Pie Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes 2 pies using 9 crusts 156 Calories, 7 g fat, .8 fiber, 3.5 wwpt's Ingredients:
15 ozs pure pumpkin (not pie filling) |
12 ozs (1 can of non-fat evaporated milk) |
1/2 cup egg beaters |
1/4 cup maple syrup, sugar free |
1 tbsp pumpkin pie spice |
1/2 tsp cinnamon |
1/8 tsp salt |
2 pastry for double-crust pie |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients for the filling.
3. Mix well. Pour mixture into (2) 9 pie crusts.
4. Bake pies in the oven for 45 minutes, and then remove them and allow to cool.
5. Chill in the fridge for several hours (for best results, chill overnight).
6. Makes appx. 6 servings per pie
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