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Preheat oven to 425 degrees.Combine filling ingredients in order
given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350
degrees.Bake an additional 45 minutes or until knife inserted near center
comes out clean.Cool;garnish with ready-whip topping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Per Serving (excluding unknown items): 75 Calories; trace Fat (0.5% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.
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Nikkiekap 1 year agoI love this recipe I have been using it for years ..:)
sgrishka 4 years agoThis pumpkin pie was silky smooth and lightly spiced, having the ideal blend of delicious flavors. I made a crust using a Flaky Pie Crust recipe from Bon Appétit which uses 1 1/3 cups all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon salt, 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces, 2 tablespoons chilled solid vegetable shortening cut into 1/2-inch pieces, and 3 tablespoons (or more) ice water. To prepare the crust, I whisked flour, sugar and salt together in a bowl. Added butter and shortening. Used a pastry blender to push through the butter and shortening until mixture resembled coarse meal. I then drizzled 3 tablespoons ice water over mixture and blended just until moist clumps formed, adding more ice water by teaspoonfuls if needed. Gathered dough into a ball and flattened into a disk. Wrapped in plastic and chilled until dough was firm enough to roll out, about 30 minutes. I rolled out dough on lightly floured work surface to 12-inch round. Transferred dough to 9-inch-diameter glass pie plate. Folded overhang under and crimped edges decoratively. The crust turned out great...the perfect vessel for the pumpkin custard filling!
chevellet 5 years ago[I posted this recipe.]