Ingredients
8
8 servings
- •1 (9 inch) pie crust, baked
- •1 (3 ounce) package egg custard mix
- •0.25 cup packed brown sugar
- •1.25 teaspoons pumpkin pie spice
- •1.5 cups pumpkin puree
- •1.6666699647903 cups sweetened condensed milk
- •1 egg, beaten
- •1 cup frozen whipped topping, thawed
Instructions
- In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
- Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.
Nutritional Facts
Per 8 servings
- Calories: 407
- Carbohydrate: 65g
- Fat: 14g
- Fiber: 2g
- Protein: 8g
- Sugar: 54g
Related Recipes
Pumpkin Custard Pie
Pumpkin Custard Pie II
Pumpkin Cream Pie
Pumpkin Custard Pie I
Fresh Pumpkin Pie
Simple Pumpkin Pie
Pumpkin Pie I
Fresh Pumpkin Pie
Mini Pumpkin Pies
Creamy Pumpkin Pie
Real Pumpkin Pie
