Pumpkin Pie is one of my favorite things. This version is nice and creamy, and oh so easy to make! The kids love it and always ask for seconds (or thirds!). Serves 8.
1 pie crust
1 15-oz can pure pumpkin
1 12 oz can condensed milk
12 oz evaporated milk
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Make your pie crust, like this.
Now in a mixing bowl, throw in the pumpkin, condensed milk, evaporated milk and eggs. Mix together thoroughly for a minute on medium. Add the sugar, cinnamon, nutmeg and allspice. Mix well for a couple minutes. Pour everything into the prepared pie crust and bake at 350F for about an hour.
Sweet and simple and just awesome! About 9 points a serving. If you substitute fat free condensed and evaporated milk, egg substitute for the whole eggs and Splenda for the sugar, you can probably get it down to about 7 points.