- 2 Graham cracker crusts (pre-made in a baking pan)
- 1 Large can of Pumpkin Puree
- 1 12 oz. can of Fat-Free Evaporated Milk
- 1 tbsp Cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1 tsp cloves
- (Pumpkin pie spice may be substituted)
- 4 eggs
1. Preheat oven to 475 degrees
2. Beat 4 eggs together in a bowl
3. Add pumpkin puree and mix
4. Add spices and mix
5. Add mix in installments and mix until all milk is throroughly mixed
6. Adjust oven heat to 350 degrees
7. Pour Pumpkin Pie mix into the crusts evenly
8. Bake in the oven for 60-70 minutes or until a knife inserted into the center is clean
9. Cool for 2 hours outside of oven or refrigerate for 2 hours. Enjoy with a dollop of whipped cream
This really isn't a meal. It is a substitute for regular pie. Therefore, no specific serving size is suggested, just enjoy in moderation
Get Fit!
Jeff
http://thefastfit.com
P.S. If you like this recipe join my Facebook page for other tasty dishes:
http://www.facebook.com/groups/91679292578/?fref=ts
No comments:
Post a Comment