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Pumpkin Pie

Pumpkin Pie


  • Pastry for single-crust 9-inch pie
  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated skim milk
  • 3 eggs
  • 5-1/2 teaspoons Equal® for Recipes
       or 18 packets Equal® sweetener
       or 3/4 cup Equal® Spoonful™
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  1. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
  2. Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
Yield: Makes 8 servings
Nutritional Information:
Calories 175
Protein 8 g
Total Carbohydrates 22 g
Total Fat 7 g
Cholesterol 86 mg
Sodium 208 mg
Food Exchanges: 1-1/2 bread, 1 fat
31% calorie reduction from traditional recipe