We're still on a pumpkin kick around here and probably will be for a while.
It is fall after all!
I found this recipe in an old Cooking Light magazine.
Not sure what issue, since I am a recipe hoarder and tear them out of magazines like crazy.
I cheated and used a thawed frozen pie crust and it turned out great.
Classic Pumpkin Pie
recipe from Cooking Light
3/4 cup packed brown sugar
1 3/4 tsp. pumpkin pie spice
1/4 tsp. salt
1 (12oz.) can low-fat evaporated milk
2 large egg whites
1 large egg
1 (15 oz.) can unsweetened pumpkin (I used Libby's pure pumpkin)
1 unbaked pie shell (I used deep dish)
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
Looking for more pumpkin recipes?
Here are some of my faves:
Pumpkin Chocolate Chip Cookie Pie
Whole Wheat Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins with Cinnamon Cream Cheese Butter
Pumpkin Angel Food Cake
Pumpkin Spice Granola
My Favorite Pumpkin Bread
Pumpkin Pie Bites
Mini Caramel Pumpkin Cheesecakes
Mini Pumpkin Whoopie Pies
Frosted Pumpkin Cookies
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