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Add a photoServings: 12
Ingredients
- 2 x Baked pie shells
- 1 can Libby's pumpkin pie mix
- 1 can Evaporated lowfat milk
- 2 x Egg yolks
- 1/2 c. Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1/4 c. Sugar
- 2 x Egg whites
- 1/2 c. Whipping cream whipped
- 1 c. Whipping cream whipped
Directions
- Combine pumpkin pie mix, lowfat milk, slightly beaten egg yolks, 1/2 c. sugar, cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan. Stir to blend. Cook and stir over medium heat until mix boils and gelatin dissolves. Remove from heat and refrigerateuntil partially set. Beat egg whites until soft peaks form. Gradually add in 1/4 c. sugar and beat to stiff peaks.
- Fold into the pumpkin mix. Mix in 1/2 c. whipped cream. Pour into the baked crusts. Refrigerateseveral hrs or possibly till hard.
- Makes 2 (9-inch) pies.
- This is our family's favorite pie for the Thanksgiving. The original recipe came from Libby, but we found which adding the extra 1/2 c whipping cream in the filling makes a great difference. Judy Garnett pjxg05a
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 209 | 51% |
| Total Fat 23.3g | 29% |
| Saturated Fat 12.13g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 385mg | 16% |
| Potassium 203mg | 6% |
| Total Carbs 47.21g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 15.61g | 10% |
| Protein 4.31g | 7% |
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