Classic Pumpkin Pie

5 Reviews
From: EatingWell Magazine November 1997

Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat in your pie, while maintaining its rich texture.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Essential EatingWell Pie Pastry, (recipe follows)
  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 large egg whites, or 8 teaspoons dried egg whites, reconstituted according to package directions
  • 1 15-ounce can unseasoned pumpkin puree
  • 1 cup evaporated fat-free milk
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Prepare Essential EatingWell Pie Pastry; refrigerate as directed.
  2. Position rack in lower third of oven; preheat to 425 °F. Coat a 9-inch pie pan with cooking spray.
  3. Whisk sugar, cinnamon, nutmeg and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.
  4. Roll out the dough on a lightly floured surface into an 11-inch circle. Drape the dough over the rolling pin and fit it into the prepared pie pan. Trim the pastry, fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.
  5. Bake the pie for 10 minutes. Cover the edges with strips of foil to prevent overbrowning.
  6. Reduce oven temperature to 325 °; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes more. Transfer to a wire rack and let cool.
  • Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
  • Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat of your pie, while maintaining its rich texture.

Nutrition information

  • Per serving: 377 calories; 12 g fat(5 g sat); 4 g fiber; 59 g carbohydrates; 10 g protein; 20 mcg folate; 94 mg cholesterol; 35 g sugars; 0 g added sugars; 8717 IU vitamin A; 3 mg vitamin C; 126 mg calcium; 2 mg iron; 247 mg sodium; 284 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 other carbohydrate, 2 fat

Reviews 5

October 13, 2014
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By: HealthyGEO
Delicious! I used pre-made crust - ready to roll, just to save some time... The filling I followed exactly and it turned out beautifully. It turned out a lovely creamy texture and not really dense like some pumpkin pies can be. The spices were lovely as they were. We all really enjoyed it for our Thanksgiving dinner. Next time I will try the rum recipe. ;) Pros: Easy Cons: None
November 24, 2011
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By: EatingWell User
Not a good pumpkin flavor We have some very disappointed pumpkin fans right now post-Thanksgiving dinner. This doesn't have a smooth texture, nor does it taste at all like pumpkin. Will stay far away from this recipe in future. Pros: Healthier than the standard Libby's recipe? Cons: Just does not have a pumpkin flavor, texture not pleasing
October 25, 2010
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By: StaceyS4
We do not use refined sugar in our home so I am always looking for a good base recipe that I can tweek. This one turned out pretty good! Instead of sugar I used 1/4 cup of Organic Agave Nectar & 1 1/2 tsp's of liquid Stevia (I like the NOW brand). Instead of the egg whites I just used 2 more whole eggs. I added 1/2 tsp of Pumpkin Pie Spice along with the other spices (we like spices). Also, mixed in 1/2 cup of diced walnuts & then sprinkled some extra on top before putting in the oven. (Used a different pie crust recipe).
September 12, 2010
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By: EatingWell User
Who wouldn't LOVE this? It's excellent!
December 20, 2009
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By: EatingWell User
This is DELICIOUS!!!! I made This is DELICIOUS!!!! I made the filling as per the recipe provided however, I cheated on the crust by using the premade pie shells ( like Tenderflake).