This uses sweetened condensed milk instead of the usual evaporated milk, and I think it has a nicer texture and a richer flavor. You can use the condensed skim milk and the egg whites and make a very low-fat pie that still tastes great!

Smoother Pumpkin Pie

1 9-inch unbaked pie shell
1 (16 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs or 4 egg whites
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt

Preheat oven to 425°. Combine everything except the crust and then pour it all into the crust. (How easy is that?) Bake 15 minutes. Reduce oven temperature to 350° and bake 35 to 40 minutes longer or until done 1 inch from edge (i.e. a knife blade inserted 1" from the edge comes out clean).

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