Pumpkin Pie - Carnival Spa Inspiration
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
8 Pie Wedge Servings
- Serves:
- 8
ingredients
- 1 1⁄2 cups pumpkin puree (cooked)
- 4 teaspoons Nutrasweet
- 1 tablespoon cornstarch
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1 2⁄3 cups skim milk
- 1⁄2 cup liquid cholesterol-free egg substitute
- 2⁄3 teaspoon vanilla extract
- 1 (9 inch) frozen pie crusts
directions
- Preheat oven to 350°F.
- In a med bowl, combine all filling ingredients & whisk till smooth. Pour into pie shell & bake 30-35 min or till center is set.
- Allow to cool on a wire rack, refrigerate till ready to serve & garnish as desired.
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Reviews
-
If there are any more gems in that cookbook like this one then it is well worth having. 3 generations - the DM. DS and myself enjoyed this as dessert. I scaled it back to 4 serves and got 6 muffin size pies which was served with a little squirt of cream and a sprinkle of cinnamon. They took 25 minutes to cook in a 175 C fan forced oven. I also cooked up some butternut pumpkin/squash to make and used an egg in place of the egg substitute. Still can't believe that a vegetable could taste so good, thank you twissis, made for Please Review My Recipe.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)