Mom’S Pumpkin Pie Recipe

Name: Mom’S Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, divided; 2 teaspoons sugar; 1/2 teaspoon salt; 6 tablespoons shortening; 6 tablespoons cold water; 1/2 cup egg substitute; 1 egg; 1 cup packed brown sugar; 1/2 cup sugar; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 cans (15 ounces each) solid-pack pumpkin; 2 cups fat-free evaporated milk; 2 cups reduced-fat whipped topping

Servings: persons

2 cups all-purpose flour, divided
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons shortening
6 tablespoons cold water
1/2 cup egg substitute
1 egg
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cans (15 ounces each) solid-pack pumpkin
2 cups fat-free evaporated milk
2 cups reduced-fat whipped topping

1
In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
2
Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining
3
plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry.
4
In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375u00b0 for 50-60 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping.

691

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, divided, 2 teaspoons sugar, 1/2 teaspoon salt, 6 tablespoons shortening, and more.

Yes, Mom’S Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom’S Pumpkin Pie

How did you like this recipe?

Frequently Asked Questions