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
The cute Pie Guy
Monday 24th of January 2011
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!
Nancy
Wednesday 2nd of December 2009
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!
pat.
Tuesday 1st of December 2009
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.