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    You are in: Home / Low-cholesterol / Pumpkin Custard Pie Recipe
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    Pumpkin Custard Pie

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 11, 2010

      This didn't work out for me at all. I omitted the cloves but everything else remained the same. The end result was rubbery and just kind of gross. I'm convinced it must have been something I did wrong. My second failed pumpkin pie.

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    • on February 18, 2009

      This was wonderful! Made exactly as written, would not change a thing. I like the fact that this does not use a crust to keep lower on calories. Thanks for sharing, will make this often!

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    • on November 27, 2008

      Superb! I had my doubts about an egg-less, milk-less pumpkin pie, but no more! This recipe will replace all others -- it was so good. Even my DH (who had no idea it was vegan) said this was the best pumpkin pie I ever made. I increased the sugar to 3/4 cup. And I used 1 tbsp pumpkin pie spice. I cooked it the full 60 minutes, I think actually about 10 extra minutes because it seemed runny and the knife wasn't clean. But then I took it out and let it cool a little. Seemed to solidify and the texture is great -- kind of creamy. I'm going to delete all the other pumpkin pie recipes from my saved recipes...

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    • on November 25, 2008

      The spice measurements are quite off here, in my opinion, but this is an EXCELLENT dairy-free, egg-free pumpkin pie recipe. I used a refrigerated pie crust and decreased the spices significantly. (I also think you could substitute a teaspoon or two of pumpkin pie spice.) I will increase the sugar slightly when I make this pie for Thanksgiving, to perhaps 3/4 cup.

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    • on November 23, 2007

      Wow! This is fantastic. I certainly didn't miss the dairy or eggs. The cornstarch really gave it the right consistency. Non-veg*an relatives were impressed too. The only changes I made were to add a teaspoon of vanilla and omit the salt (accidentally). I did not use a crust. Next time I might cut down on the spices just a tad so that I can enjoy the pumpkin flavor more. But I will definitely make this again, and I might not even wait until next Thanksgiving.

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    Nutritional Facts for Pumpkin Custard Pie

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 149.9
     
    Calories from Fat 16
    10%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 406.4 mg
    16%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 3.7 g
    14%
    Sugars 19.6 g
    78%
    Protein 3.6 g
    7%

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