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Very Moist Pumpkin Pie


Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


Pumpkin pie filling
1 ½ cups pumpkin
canned or fresh, cooked
¾ cups sugar substitute
½ teaspoon salt
1 ¼ teaspoons cinnamon
½ teaspoon ginger
or to taste
¼ teaspoon nutmeg
or to taste
¼ teaspoon cloves
or to taste
2 large eggs
slightly beaten
1 ¼ cups milk, skim
2 cups evaporated milk
1 x pastry
for one crust pie
Pie crust
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup margarine
non-fat, melted
2 tablespoons
old 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.

Pie Crust: Sift the flour and salt together, then dribble the margarine over the surface.

Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture 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℉ (230℃) for 13 to 15 minutes or until golden brown.

Serve with whipped cream and sprinkle with cinnamon if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 53452% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 1043mg 43%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 312% Vitamin C 10%
Calcium 32% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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