Mrs V's Pumpkin Pie

READY IN: 1hr 15mins
Recipe by Marcia VanSteenburgh

Everyone loves this pumpkin pie even people who usually eat pumpkin pie. Originally from a Grange cookbook I adapted it so my son and I could eat it as we are allergic to milk. It has a wonderful texture and is just delicious. Doesn't taste like it's 209 calories.

Top Review by jcrozier

Delicious! We put it in a macadamia nut pie shell for a gluten and dairy free pumpkin pie. Took a little longer to bake than the recipe called for.

Ingredients Nutrition

  • 2 12 cups pumpkin
  • 1 cup brown sugar
  • 1 12 teaspoons cinnamon
  • 14 teaspoon clove
  • 12 teaspoon ginger
  • 12 teaspoon salt
  • 3 eggs, separated
  • 1 cup Rice Dream milk
  • 14 cup Willow Run soy margarine
  • 1 8-inch unbaked pie shell

Directions

  1. combine pumpkin, sugar and spices .
  2. Beat egg yolks slightly; add milk and melted margarine to mmixture, blending thoroughly .
  3. Fold in stiffly beaten egg whites .
  4. Pour into unbaked pie shell.
  5. Bake in preheated 450 degree oven 10 minutes, reduce heat to 350 degrees and bake 35 minutes longer or until tooth pick inserted in pumpkin comes out clean .

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