Thanksgiving is quickly approaching! It’s a time where we all want to indulge, but also don’t want to go off the deep end. On FOX 19 today, I’m sharing a healthified version of pumpkin pie. It uses evaporated milk instead of cream or half and half, and only 3/4 cups of sugar—for two pies! It’s a lightened version, but packed full of flavor that’s sure to please everyone at the dinner table.
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Pumpkin Pie (adapted from the Joy of Cooking)
Preheat oven to 425 degrees.
Mix until well blended:
2 Wholly Wholesome pie crusts
2 cups cooked or canned pumpkin
1 1/2 cups undiluted evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg or allspice
1/8 teaspoon cloves
2 slightly beaten eggs
Pour the mixture evenly into the pie shells. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer or until an inserted knife comes out clean.
