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July 2019

Pumpkin Pie Recipes

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Pumpkin Pie 2 Recipe

Pumpkin Pie 2 recipe and other pumpkin pie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pumpkin Pie 2 recipe  PDF



PUMPKIN PIE FILLING 1 1/2 c Pumpkin Canned Or Fresh
Cooked Non Nutritive Sweetener Equivalent To 3/4 C Sugar 1/2 ts Salt
1 1/4 ts Cinnamon
1/2 ts Ground Ginger Or To Taste
1/4 ts Ground Nutmeg Or To Taste
1/4 ts Ground Cloves Or To Taste
2 lg Eggs Slightly Beaten
1 1/4 c Nonfat Milk
2 c Nonfat Evaporated Milk
Pastry For One 9 Inch Pie
Crust, Unbaked PIE CRUST 1 1/3 c Flour Sifted
1/2 ts Salt
1/2 c Diet Margarine Melted
2 tb Cold Water

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk. Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean. Cool to room temperature before serving. E changes Per Serving: 1 Serving /4 Lean Meat, 3/4 Milk, 1/6 Bread Calories Per Serving: Filling 35 Pastry 10 Pie Crust: Sift the flour and salt together, then dribble th margarine over the surfae. Stir, with a fork, until completely mi ed then add the water to the margarine flour mi ture and stir until a smooth ball if formed. Roll out the dough to fit the pie pan. Place in the pie pan and flue the edges with the fork. Refrigerate if the crust is to be filled prior to baking. If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust. Bake at 450 degrees F for 13 to 15 minutes or until golden brown. E changes Per Serving: 1/8 Crust Bread, 1 1/2 fat Calories Per Serving: 130

Pumpkin Pie 2 recipe and other pumpkin pie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
473 people have voted
Last Reviewed on 2019-07-23



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