Flipped Old-fashion Pumpkin Pie

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After my third try, I finally succeeded at flipping my Mom's Pumpkin Pie!  This pie is thick and rich with all the spices you would expect in a pumpkin pie.  It's healthier, lower on points, and satisfying.

I removed as much sugar as possible without compromising that "homemade pumpkin pie" taste.  Before  pouring the pumpkin mixture into the pie shell, I lightly brushed the baked pie shell with honey—so every bite you take becomes slightly sweeter.

My easy whipped topping plays a nice role on this Flipped Pumpkin Pie; its cinnamon with a hint of almond. Enjoy!



Servings: 8  Serving size: 1  Calories: 164  Fat: 8g  Carbs: 18g  Fiber: 2g  Protein: 5g  Sugar: 5g  Sodium: 310mg                                     Old points: 4    Point +: 4


Ingredients:

  • 3 Eggs
  • 1 cup Evaporated Milk
  • 1/4 cup Water
  • 1 tsp. Vanilla
  • 1 box Sugar Free Fat Free Instant Butterscotch Pudding Mix
  • 1 tsp ground Cinnamon 
  • 3/4 tsp ground Ginger
  • 1/2 tsp ground Nutmeg
  • 1/8 tsp ground Cloves
  • 2 cups Pumpkin, puree
  • 9 inch Pie Crust round
  • 1 Tbsp Honey 
Directions:
  1. Bake pie shell (according to directions) until golden brown.  Cool completely. Combine honey and 1/2 tsp of water and lightly brush on cooled pie shell.
  2. In mixing bowl, beat eggs well.  Add evaporated milk, water and vanilla.  Mix well.
  3. In small bowl, combine pudding mix, cinnamon, ginger, nutmeg and cloves. 
  4. While continuously mixing egg mixture, slowly add pudding mixture.  Beat well.  
  5. Add pumpkin. Mix well.
  6. Place pie shell on baking sheet.  Pour pumpkin mixture into pie shell.  Place baking sheet on center oven rack.
  7. Bake at 375 degree for 40-50 minutes or until firm (pie will set up some as it cools). 
  8. Cool completely.  
Cinnamon Whipped Topping:  In refrigerator, thaw 8 ounce Lite whipped topping .  Fold in 2 pinches of cinnamon, 1 pinch of nutmeg and 3/4 tsp of almond extract into whipped topping.  Keep refrigerated until ready to serve.

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1 comments

  1. Flip2Tasty SupportThursday, November 15, 2012

    Wow, this is such an amazing recipe! Just in time for the holidays! Definitely going to make this one! Thanks, Terri!

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