Classic Pumpkin Pie

From EatingWell: November 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Classic Pumpkin Pie Recipe

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