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!
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.
how to make this pie into diabetic friendlier for the holidays one of the reviewers using 3/4 c. Splenda measure and evaporated milk How much evaporated milk same size as the sweetened condensed milk? I want to make the pie so I can make some pie and eat it too. (My diabetes doesn't react well with all the sugar) Please help me to make this delicious sounding pie so diabetes sufferers can have a wonderful Thanksgiving feast also.
This is just A!!!-MAZING!!! the absolute BEST pie crust for pumpkin pie I've ever eaten. And in my 66 years that's quite a few. Must quickly pass this on to my children. THANKS
Disappointing. I was expecting a healthy homemade receipe not the one off the back of the can from the store. Any one can make this. I have been making pumpkin pies from scratch for decades and was looking for a new tist....I did not expect this. My crust has been passed down through the generations and I have yet to find one that can beat it. Pros: The filling is a typical filling receipe from the back of the can Cons: The crust is horrible not flakey more like carboards
I would eliminate the sweetened condensed moo juice and use 3/4 c Splenda measure and evaporated skim milk.
A disappointing pie I've been making another pumpkin pie for a few years but thought I'd try this one to make it a wee bit more nutritious. I was disappointed with the results. I used whole wheat flour (not pastry) which could be responsible for the tough crust but it may also be the recipe. I totally agree with the other commenter who said it tasted like a tortilla. It was a tasty tortilla but not what I want in a pie. I really didn't like the use of sweetened condensed milk in the filling. I like using cream and sugar so that I can adjust the sweetness to taste - there's not much to do with too sweet filling when the sweetness is in the milk. I added more of all of the spices (2 tsp cinnamon 2 tsp ginger a bit more nutmeg) which helped the flavor some but it was overall a disappointment. I won't be making this pie again unfortunately. Pros: moist interior crust stays together well Cons: overly sweet filling crust too tough
