Shelley: As a rule, I don’t like pumpkin pie, unless it’s smothered in whipped cream to cover the taste and texture. But when one of our twin daughters declared that pumpkin pie was her favorite, I set about finding a recipe that I would want to eat, even without the whipped cream. I hope you love it as much as we do!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
10 |
20 |
30 |
40 |
50 |
60 |
| Ingredients | ||||||
| Pie crust |
1 |
2 |
3 |
4 |
5 |
6 |
| Brown sugar |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Sugar |
1-1/2 T. |
3 T. |
1/4 C. + 1-1/2 t. |
1/4 C. + 2 T. |
1/4 C. + 3-1/2 T. |
1/2 C. + 1 T. |
| Cinnamon |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Ground ginger |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Ground nutmeg |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Allspice |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Pumpkin |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Evaporated milk |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
| Whipped egg whites |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Vanilla |
2-1/2 t. |
1 T. + 2 t. |
2 T. + 1/2 t. |
3 T. + 1 t. |
4 T. + 1/2 t. |
5 T. |
| Heavy whipped cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Make pie crust and spread in deep dish pie plate. Preheat oven to 375 degrees.
In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, whipped egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50-60 minutes or until the filling is set in the center when jiggled. Cool and refrigerate.
Freezing Directions:
I haven’t frozen this pie before, so I can’t recommend that you do, but you could give it a try.
Serving Directions:
Garnish with whipped cream and serve.
Nutritional Info:
Per Serving: 272 Calories; 16g Fat (52.7% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 193mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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