RSSPumpkin Pie with Rum
Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you've dropped three-quarters of the fat and more than half the calories found in most similar pies. Don't use pumpkin-pie mix—buy canned pumpkin without added spices: the flavor will be superior.
Comments
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
Sorry, there haven't been any comments yet.
Add Your Comment