Baked Pumpkin Pie
To make the pie crust, I combined approximately 1 cup of the biscuit mix (that I store in the freezer) with water, and followed the directions for a 9″ unbaked pie crust »
- 2/3 cup sugar
- 2 tsp pie spice
- 1½ cups pumpkin (or butternut squash) puree
- 1 tsp vanilla
- 1½ cups evaporated skim milk (fyi a can is a bit more than that – measure it out)
- 3 egg whites, slightly beaten
- ¼ cup brandy
- Combine the sugar and spice (and everything will smell nice). Then stir in the pumpkin and add vanilla, milk and egg whites.
- Beat with an electric mixer until smooth (don’t expect it to form peaks). Gently mix in the brandy.
- Pour into the unbaked pie shell and bake for 10 min at 450F, then reduce the temperature to 325F and bake another 45 minutes, or until it passes the toothpick test.
Makes 8 servings (210 Calories).
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