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Pumpkin Pie
Source: dLife

A great recipe for traditional pumpkin pie.

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
2 Fat , 1/2 Meat , 1/2 Milk , 1 Other Carbs , 1/2 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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1 each  refrigerated pie dough
16 oz  Pumpkin, canned, unsalted
12 floz  Milk, evaporated, nonfat/skim
3 each  eggs
0 3/4 cup  sweetener (sugar substitute)
1 tsp  vanilla extract
1 tsp  ground cinnamon
0 1/4 tsp  ground ginger
0 1/4 tsp  ground nutmeg
0 1/4 tsp  salt
1 tbsp  Topping, whipped, lite
  1. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
  2. 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.
  3. 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.

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