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Serves: 9

Preparation: 30 minutes

Cook Time: 1 hour

Use 100% pureed pumpkin, not pumpkin pie mix which has added sugar! Substitute 1 cup fresh pureed pumpkin for 1 cup canned pumpkin puree.

Ingredients

• 1 (15 oz.) can pumpkin puree*
• 3 eggs
• 1/2 cup sugar
• 1/4 cup low-fat milk (can substitute skim or unsweetened dairy-free milk)
• 1 tsp. vanilla extract 1
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. allspice
• 1/4 tsp. salt
• 1 9-inch bottom pie crust

Directions

1. Wash hands with soap and warm water.
2. Make pie crust as directed.
3. Preheat oven to 350° F.
4. Make the filling: In a large mixing bowl, add the pumpkin puree, eggs, sugar, milk, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt. Mix until completely smooth.
5. Pour mixture into pie crust.
6. Bake for 50 to 60 minutes or until filling is no longer jiggly. Check every 20 minutes to make sure pie crust doesn't burn!
7. Allow pie to cool completely before slicing.
8. Store leftover pie in refrigerator.