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Pumpkin Pie

Serves 8

1 C canned pumpkin
1 egg
2 egg whites
1 tsp canola oil
1-1/4 C skim milk
1 T cornstarch
1/3 C honey
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
Graham Cracker Pie Crust

Beat all ingredients with an electric mixer until smooth. Pour into pie crust.

Bake at 350° for 1 hour or until filling is set.


  • Cooked and mashed fresh pumpkin can be substituted for the canned pumpkin.
  • Baked Pumpkin Cream: Substitute evaporated skim milk for the skim milk; bake in a casserole dish without the pie crust.
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