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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Pie

Source: dLife

A great recipe for traditional pumpkin pie.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	210.2

Total Carbs	42.8 g

Dietary Fiber	2.2 g

Sugars	27.2 g

Total Fat	9.1 g

Saturated Fat	3.7 g

Unsaturated Fat	0.3 g

Potassium	0.0 mg

Protein	7.1 g

Sodium	261.8 mg

Dietary Exchanges 9.1 Fat, 0.3 Meat, 0.4 Milk, 0.9 Other Carbs, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each refrigerated pie dough 16.0
16 oz Pumpkin, canned, unsalted 12.0
12 floz Milk, evaporated, nonfat/skim 3.0
3 each eggs 0.75
0 3/4 cup sweetener (sugar substitute) 1.0
1 tsp vanilla extract 1.0
1 tsp ground cinnamon 0.25
0 1/4 tsp ground ginger 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp salt 1.0
1 tbsp Topping, whipped, lite

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredints. Pour over pastry shell.
Bake in preheated 400 degrees F oven 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve warm or at room temperture. Garnish with light whipped topping, if desired.