This pie uses egg substitute and nonfat evaporated milk, and may be baked in an oil-based crust. It tastes as great as the pumpkin pie Grandma used to make!
INGREDIENTS (for 8 servings):
- 2 cups pumpkin
- 1/2 cup egg substitute
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 12 fluid ounces nonfat evaporated milk
- 1 (9 inch) unbaked pie crust
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.