Easy Pumpkin Pie

Adapted from Nestle

  • Crust:
  • 1 1/4 c unbleached flour
  • 1/2 tsp salt
  • 1/4 cup fat-free milk
  • 3 tbsps olive oil
  • Filling:
  • 30 ozs pumpkin pie mix
  • 1/2 tsp pumpkin pie spice
  • 5 ozs fat-free evaporated milk
  • 1/2 c egg whites, slightly beaten
Easy Pumpkin Pie
Preheat oven to 425. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Bake for 15 minutes. Meanwhile to prepare filling, combine pumpkin pie mix, pumpkin pie spice, milk, and egg whites. Mix well. Pour mixture into baked crust. Reduce heat to 350 and bake for one hour, or until toothpick inserted into center comes out clean or until center is completely set.
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Posted: 11/22/2007
Holidays
Rated by 0 users (0.00)
WW Points* : 4.74
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 252
Calories from Fat 53 (21%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0.2g 0%
Sodium 345mg 14%
Potassium 65mg 22%
Total Carbohydrate42g 14%
Dietary Fiber 4g 16%
Sugars 24g
Protein 6g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.