Holiday Pumpkin Pie

November/December 2010

Your rating: None Average: 3.8 (73 votes)

This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.

"The pumkin filling is very good but this is the worst crust recipe I've ever tried to work with and tastes like a tortilla. "

7 Reviews for Holiday Pumpkin Pie


I would eliminate the sweetened condensed moo juice and use 3/4 c Splenda measure and evaporated skim milk.


I made Pumpkin pie for the first time following my heart attack. I am on a low fat and low sodium diet. I used no butter in the crust and increased the canola oil and used "No-Salt" substitute. For the pie filling, you can use fat-free evaporated milk and in place of the eggs, I used Egg Beaters. Everyone loved the pie...even my very fussy eater son who says there is nothing like pumpkin pie to cure a bad day!


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner