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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from The Balasco Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



No Crust Pumpkin Pie

3 eggs
1 cup sugar
1 cup milk
cup flour
1 (15 oz.) can pumpkin
tsp. salt
3 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spices
tsp. nutmeg (if desired)

1. Preheat oven to 350.
2. Whisk dry ingredients. Set aside.
3. Beat eggs and sugar.
4. Add milk and vanilla and beat.
5. Add dry ingredients and blend together.
6. Pour into 9" pie plate.
7. Bake for one hour.

Skinny Pumpkin Pie

15 oz. cooked or canned pumpkin
2 tbsp. butter, softened
cup light brown sugar, unpacked
cup milk, fat free or 2%
1 large egg
2 large egg whites
tsp. pumpkin pie spice
tsp. cinnamon
tsp. nutmeg
1 tsp. vanilla extract
1 Pillsbury pie crust sheet

1. Preheat oven to 350. Line 9" pie plate with pie crust sheet. Cut off excess.
2. Place pumpkin puree in large bowl. Add butter and mix well.
3. Using an electric mixer, add in remaining ingredients. Beat on medium speed until
4. Pour filling into unbaked pie crust. Bake 70 - 75 minutes.
5. Cool. Cut into slices. Serve with whipped cream if desired.

Personal Notes:
Personal Notes:
These are two light recipes for pumpkin pie Grandma baked frequently during the autumn season.




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