Serves: 8
1. Heat oven to 350°. Grease pie plate, 9 X 1 1/4 inches, with shortening.
2. Mix all ingredients with fork until blended. To prevent spilling, place pie plate on oven rack. Pour filling into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated. Store pie covered in refrigerator.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving Calories 155 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 60mg Sodium 170mg Carbohydrate 23g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 72% Vitamin C 0% Calcium 12% Iron 4% DIET EXCHANGES: 1 Starch 1 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Impossibly Easy Pumpkin Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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