sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Quick-bake Sugar-reduced Pumpkin Custard Pie

Author/Submitted by: Slim Gourmet Sweets & Treats (pg. 60-61)
Servings: 10
Categories: Custard-Pie / Desserts / Low-Fat/Low-Cal / Pies & Pastries / Pumpkin

1    pie crust (9 inch)
2    eggs
1 1/2  cups  nonfat milk
1 1/4  cups  pumpkin, plain, cooked or canned
5  tablespoons  brown sugar
4  tablespoons  sugar substitute, (equiv. to 4T of sugar)
2  tablespoons  cornstarch
1  teaspoon  pumpkin pie spice
1/2  teaspoon  cinnamon
1/2  teaspoon  salt

1. Preheat oven to 425. Spray a 9-inch glass pie pan with cooking spray for nonstick baking. Carefully fold the pie crust in quarters and transfer to the pan. Gently stretch the pastry with your fingertips up the sides of the pan.

2. Combine remaining ingredients in blender or mixing bowl; beat or blend smooth. Pour the mixture into the pie crust. Place the pan on the bottom shelf of the oven, closest to the heat source. Bake 20 to 22 minutes, only until filling is set and underside of the crust is lightly browned. Remove from the oven immediately and cool on a rack. Transfer to the refrigerator. Serve chilled.

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.