November 28, 2013

Pumpkin Pie with Whipped Cream for Thanksgiving!


  • one can of pumpkin puree 
  • one pint of heavy whip cream 
  • fat-free milk
  • liquid egg whites
  • pumpkin spice powder
  • sugar
  • pre-made raw pie crust

Blend one can of pumpkin puree, one cup of heavy whipping cream, 1/2 cup of fat-free milk, two table spoons of pumpkin spice powder, 1/2 cup of sugar and the equivalent of 2 eggs in egg whites.

While you blend ingredients, pre-heat the oven to 425 degrees. Then lower the temperature to 350 degrees before you put in the pie.

You can use pre-made raw pie crust, or the pre-made graham cracker crust or make your own from scratch.

If you use the frozen, pre-made raw pie crust, it must be thawed out over night.

Place the crust in a pie mold.

Pour the blended ingredients.

Put in the oven.

Whip the remaining heavy whipping cream. You can add some vanilla and sugar to taste. We prefer not to add sugar as the pie is already sweet.


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