New-Fashioned Pumpkin Pie

A Pillsbury® refrigerated pie crust makes pie-making easier than ever! Create this favorite anytime of year.

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Servings 8

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( 156 ) Ratings

156 Ratings

5 Stars

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 15 )

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ingredients 7
Prep Time 25 min
Total Time 3 hr 30 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: eggs

3/4: cup sugar

1 1/2: teaspoons pumpkin pie spice

1/2: teaspoon salt

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: can (12 oz) evaporated milk (1 1/2 cups)

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Directions

1 Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2 In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

EXPERT TIPS

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Expert Tips

MAPLE PUMPKIN PIE: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 340mg; 340%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 1g 1% Sugars 25g 25% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Zeldafanforever97

report Posted Dec. 27, 2011 4:08 PM

I love this pumpkin pie recipe. I made i t with my mom. The pumpkin pie got a little bit burnt, but it still came out delicious.

ntedrowe

report Posted Nov. 17, 2011 7:00 PM

I always use brown sugar and 2% evaporated milk for my pumpkin pies and they come out great. I have even made them using egg subsitute when I am really trying to cut back.

ReallyErica

report Posted Nov. 21, 2010 7:17 PM

Look carefully at the bottom of the recipe and you will find (in print quite easy to miss): MAPLE PUMPKIN PIE: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.

rita6958

report Posted Nov. 18, 2010 11:25 PM

i love this recipe except i omit the sugar and evaporated milk and replace with a 12 ounce can of sweetened condensed milk. plus i bump up the pumpkin pie spice to 2 teaspoons instead of 1 1/2 teaspoons. i have also replaced the pumpkin with 2 cups of baked acorn squash meat which to me makes for a better pumpkin pie..lol don't be afraid to experiment..have fun and enjoy!

belcanto

report Posted Nov. 16, 2010 1:19 PM

Sounds terrific but the recipe should include the 'secret ingredient'....the maple syrup.