A Pumpkin Pudding Pie Recipe To Celebrate National Pie Day
By valmg on Nov 30, 2009 with Comments 3
Did you know that tomorrow, December 1st, is National Pie Day? Yummmm.
I have a recipe to share with you courtesy of the culinary staff at Wellspring Academies (www.wellspringacademies.com).
Pumpkin Pudding Pie
Ingredients:
- 1 30 oz. can of Libby’s Easy Pumpkin Pie Mix
- ½ cup of egg beaters or egg whites
- 1 cup evaporated skim milk
- 2 9-inch pie pans
Directions:
Mix pumpkin pie mix, evaporated milk, and egg substitute in large bowl
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes.
Reduce temperature to 350 degrees and bake another 50-60 minutes or until knife inserted in center comes out clean.
Cool for 2 hours or refrigerate.
Serve plain or with fat free Cool Whip (15 calories for 2 tablespoons).
Yield: 12 3.5 oz Servings
Nutritional Information:
97 Calories
.4 Fat grams
3.2 Protein grams
20 Carbohydrate grams
Filed Under: Desserts
I was just going through old cookbooks and new for a recipe for a pumpkin soufle–had to go to google. It is similar to the pie filling.
I made a slight variation of this recipe yesterday. I used 2/3 c. skim milk and 1/3 c. egg whites. I also added 1 tablespoon cinnamon and liked the way it added some zing to this recipe. Cinnamon is supposed to be a very healthy ingredient, too! I’d made this crustless “pie” before and enjoyed it. Pumpkin is another one of those good for you ingredients!
I have used this recipe many times. The pie mix is excellent.
The only thing different is I add some maple syrup to it.
Yummy!