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Thanksgiving Pumpkin Pie

Categories: Cakes/pies, Thanksgiving
Type: Thanksgiving

This pumpkin pie should be served on Thanksgiving -- but it's good anytime!

Serves: Serves: 8


  • 1 Pillsbury refrigerated unbaked 9-inch piecrust
  • 1/3 cups Carnation Nonfat Dry Milk Powder
  • 1 1/2 cups water
  • 2 cups (one 15-ounce can) pumpkin
  • 2 eggs, beaten, or equivalent in egg substitute
  • 1/2 cup pourable Sugar Twin or Sprinkle Sweet
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup Cool Whip Lite

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  1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate and flute edges.
  2. In a small bowl, combine dry milk powder and water.
  3. In a large bowl, combine pumpkin, eggs, and milk mixture. Stir in Sugar Twin and pumpkin pie spice.
  4. Pour mixture into prepared piecrust. Bake for 10 minutes.
  5. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes or until a knife inserted near center comes out clean.
  6. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 2 tablespoons Cool Whip Lite.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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