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Classic Pumpkin Pie

Source: © EatingWell Magazine
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Rating: 3   Reviews: 5 See Reviews
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Active Time:  30 Minutes
Total Time:  3 Hours
  8 servings
Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat in your pie, while maintaining its rich texture.

Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
RECIPE INGREDIENTS
Essential EatingWell Pie Pastry  (see recipe link above)
1 cup  sugar
1 1/2 teaspoons   ground cinnamon
3/4 teaspoon  ground nutmeg
1/4 teaspoon   salt
2   large eggs
4   large egg whites or 8 teaspoons dried egg whites, reconstituted according to package directions
1 15-ounce can   unseasoned pumpkin puree
1 cup  evaporated fat-free milk
1 teaspoon   vanilla extract

Tip: Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat of your pie, while maintaining its rich texture.
Other necessary recipes:
Essential EatingWell Pie Pastry
Classic Pumpkin Pie Recipe at Cooking.com
DIRECTIONS
Prepare Essential EatingWell Pie Pastry; refrigerate as directed.


Position rack in lower third of oven; preheat to 425°F. Coat a 9-inch pie pan with cooking spray.


Whisk sugar, cinnamon, nutmeg and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.


Roll out the dough on a lightly floured surface into an 11-inch circle. Drape the dough over the rolling pin and fit it into the prepared pie pan. Trim the pastry, fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.


Bake the pie for 10 minutes. Cover the edges with strips of foil to prevent overbrowning.


Reduce oven temperature to 325°; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes more. Transfer to a wire rack and let cool.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slice of Holiday: Pumpkin Pies
Nutrition Facts per Serving
Yield:   8 servings
Calories: 341
Fat. Total: 10g
Protein: 10g
Carbohydrates, Total: 55g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 95mg
Sodium: 231mg
% Cal. from Fat: 26%
Spotlight Recipe Review See all 5 reviews »

Rating: 4
by: Andrea Reviewed: 10/29/2009
I thought that the recipe was great.
The Pumpkin Pie Recipe.
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