Wednesday, November 24, 2010

Cooks Corner: Pumpkin Pie Recipes with Variations


Pumpkin Pie #1


Pumpkin Pie Version #1:  Golden Pie Pumpkin


  1. Cooked down pumpkin (15 oz.) or 1 can (15oz.)
  2. 1- 9” Pie Crust from scratch or frozen
  3. 3 eggs slightly beaten
  4. 1 cup light brown sugar
  5. 1/2 tsp. salt
  6. 1 tsp. cinnamon
  7. 1/4 tsp. cloves
  8. 1/4 tsp. nutmeg
  9. 1/4 tsp. ginger
  10. 1 cup nonfat milk


  • Preheat oven 450 degrees.
  • Prepare the piecrust, if frozen; have ready, if made from scratch.
  • Combine eggs, sugar, salt and spices; bled well. 
  • Blend in Pumpkin add the milk and beat mixture well.
  • Put pie crust into pie pan and bake in 450 degree oven for 10 minutes.
  • Reduce heat to 350 degrees and bake for 40-45 minutes.
  • Pie is done, when knife comes out clean.
  • Enjoy!


Pumpkin Pie #2


Pumpkin Pie Version # 2:  My Own Pumpkin Pie


  1. 15 oz. cooked pumpkin
  2. 1-can 14 oz.  sweetened condensed milk or nonfat milk
  3. 3 egg whites
  4. 2 T. Pumpkin Pie Spice (cinnamon, ginger nutmeg, cloves-all mixed together)


  • Pour into a frozen unbaked pie crust.
  • Bake in a preheated 425 degree oven; 20 minutes.
  • Reduce heat to 350 degrees. Bake 45-50 minutes longer; cool.
  • Top with reduced fat or fat-free cool-whip topping.
  • Enjoy!



  1. I like both your versions of Pumpkin pie, I think it is easier to make the pie by using Condensed milk.

  2. You have missed my most favorite when it comes to pumpkin: Cold pumpkin soup.

  3. Oh, for pete's sake, how 'bout that-- never gave that a thought. Would love it if you shared your recipe with me 'cause I don't have a cold pumpkin soup. This sounds delicious!

    Thanks so much for your comments and stoppping by.