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Dessert for 10

Pumpkin Pie

This lighter pumpkin pie fills a frozen crust with spiced pumpkin custard and bakes until the center is firm.

$0.37per serving $
80 minstart to table
10servings

AmericanVegetarianBudgetDessertsThanksgiving on a budgetFall

Ingredients

  • 15 oz canned pumpkin
  • 2 tbsp whipped butter
  • 3/4 cup light brown sugar
  • 1/2 cup fat free milk
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet

Steps

  1. Heat the oven to 375 F and place the frozen pie crust sheet in a 9-inch pie pan.
  2. Melt the whipped butter in a small pan over low heat, then cool it briefly.
  3. Whisk the pumpkin, melted butter, brown sugar, milk, egg, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla in a bowl.
  4. Pour the filling into the crust and place the pie pan on a baking sheet.
  5. Bake for 45 to 50 minutes, until the center is set and the eggs are firm.
  6. Cool the pie for 20 minutes, then chill it for 10 minutes before cutting.

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