This pie can be prepared in an oil-based crust and uses egg substitute and nonfat evaporated milk. It has a delicious pumpkin flavor just like Grandma used to make!
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 cups pumpkin
- ½ cup egg substitute
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 12 fluid ounces nonfat evaporated milk
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
- 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.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 207 mg |
| Sugars | 21 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Since I was making this recipe for Thanksgiving I indulged and used whole eggs and condensed milk and it turned out perfectly!
This is exactly how I normally make pumpkin pies, except normally I would use 2 whole eggs instead of the egg substitute. The brown sugar adds such a nice flavour and 1 tbsp of Pumpkin Pie Spice adds the perfect amount of spiciness. I used fresh pumpkin that I had frozen, I let it drain overnight in a cheesecloth lined collander. The only thing I changed was the baking temperature, pumpkin pies are normally started at 450 for 10 minutes then turned down to 350 for the remainder, which was 30 minutes in my oven. #AllrecipesAllstarsCanada #FacelessNoMore
This was perfect!
Takes a lot longer than one hour.
Great! I used a deep dish pie crust, so had to adjust the baking and temp. 3/4 of the way I reduced the temp to 325 and cooked an additional 20 mins….larger pie takes a little longer to set the middle. Turned down temp so I didn’t burn the edges waiting for the center to set. Everyone loved this pie!
This was my first attempt at pumpkin pie, and it was wonderful. The only problem I had was that there was too much filling for a normal pie crust, so you may want to try a deep dish crust instead. I combined cinnamon, cloves, nutmeg and ginger instead of using pre-combined pumpkin pie spice. I’ll definitely make this again!