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
- 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
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
.4 Fat grams
3.2 Protein grams
20 Carbohydrate grams