Pumpkin Pie
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Directions
Preheat the oven to 425 F
Combine eggs, pumpkin puree, sweetened condensed milk and pumpkin pie spice and mix well.
Pour the mixture into a pie shell.
Bake for 15 minuets at 425 degrees
Then reduce the heat to 350 degrees. And bake for 35-40 minuets longer.
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Now here is my delicious no-crust pumpkin pie. No crust because that is where all the hydrogenated bad stuff is. Without the crust you have a pretty darned healthy desert.
2 eggs
1 15 oz can pumpkin
1 12 oz can evaporated milk
1 cup of brown sugar
1 tsp of vanilla extract
1/2 tsp of ground nutmeg
1/2 tsp of ground ginger
1/2 tsp of salt
1/4 tsp of ground cloves
1 tsp of vanilla extract
1 1/8 tsp cinnamon
Preheat oven to 425 F
Beat eggs thoroughly with fork in large bowl.
Add all the other ingredients and mix well.
Spray pie dish with no-stick canola cooking spray.
Pour pie mixture into pie dish.
Bake 15 minutes at 425 F and then another 45 minutes at 350 without opening oven.
Remove and let cool and then put into fridge to really set it up before serving. Cut like normal crusted pie. Enjoy.
i need a recipe for a sugar free pumpkin pie any one out there have one? please!
November 11 2011 at 10:29 AM Report abuse Permalink rate up rate down ReplyI used fresh pumpkin puree that I made and it was fabulous with this recipe
November 08 2011 at 5:20 PM Report abuse Permalink rate up rate down Replyi am going to try it
October 30 2011 at 3:21 PM Report abuse Permalink rate up rate down Replytoday I did the pie it was so good " oh my god" it was good i will like eat it every day for dinner.
October 22 2011 at 11:00 PM Report abuse Permalink rate up rate down Replydid you use can or puree
October 30 2011 at 3:23 PM Report abuse Permalink rate up rate down ReplyAdvertisement
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