Print Options

Back to Mom's Pumpkin Pie >

Include these items:

Select reviews >

Taste of Home Logo

Mom's Pumpkin Pie

 Mom's Pumpkin Pie
"My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies," says Carol Kloes of Arlington, Texas. "Now my family enjoys them on holidays."
16 ServingsPrep: 20 min. + freezing Bake: 50 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 6 tablespoons cold water
  • FILLING:
  • 1/2 cup egg substitute
  • 1 egg
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 2 cups fat-free evaporated milk
  • 2 cups reduced-fat whipped topping

Directions

  • In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in
  • shortening until crumbly. In another bowl, whisk water and remaining
  • flour until smooth. Gradually add to crumb mixture, tossing with a
  • fork until dough forms a ball. Divide pastry in half. Roll out each
  • portion between two pieces of plastic wrap into an 11-in. circle.

2 of 2

Mom's Pumpkin Pie (continued)

Directions (continued)

  • Freeze for 10 minutes.
  • Remove one sheet of plastic wrap from one pastry; transfer to a 9-in.
  • pie plate coated with cooking spray. Remove remaining
  • plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute
  • edges. Repeat with remaining pastry.
  • In a large bowl, beat the egg substitute, egg, sugars, salt and
  • spices until blended. Beat in pumpkin. Gradually beat in milk. Pour
  • into crusts. Bake at 375° for 50-60 minutes or until a knife
  • inserted near the center comes out clean. Garnish with whipped
  • topping. Yield: 2 pies (8 servings each).
Nutritional Facts: One serving (1 piece with 2 tablespoons whipped topping) equals 245 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 282 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.