Pumpkin Pie

Ah, pumpkin pie: the Quintessential fall dessert. Since I had so much pumpkin puree left over from Halloween, I decided to take a go at this classic. It now has become a household favorite. I think pumpkin is making a comeback 🙂

Here’s the tasty puree. Homemade is always so much better!

Here is the pie filling, before going into the pie shells.

If I had had time, I would of made the pie shells from scratch too, but alas, these are Safeway shells. They were pretty tasty, all things considered!

Into the oven they went for a really really long time. It said to cook them until a knife comes out clean, and that took about an hour and a half at 350…

When it was finally done, the pie became a household favorite. Poor Justin had to wait until family diner on Wednesday to try a piece!

It was a great go at my first pumpkin pie. I will definitely make this again in the future!

Jacquie’s tasty homemade pumpkin pie (courtesy of Skinny Taste)


  • 1 cup and 1/2 of homemade pumpkin puree
  • 2 tbsp light butter, softened
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup fat free milk
  • 1 large egg
  • 2 large egg whites
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet


Preheat oven to 350°F.

Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust. Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!


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