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Steps
1
Heat oven to 350°F. Grease 9-inch pie plate.
2
Stir all ingredients except whipped topping until blended.
3
Pour into pie plate.
4
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
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To lower the fat to just 4 grams and the calories to 170 per serving, use 1 1/2 cups of 1% milk for the evaporated milk and use reduced-calorie margarine.
For a festive presentation, sprinkle the plate with ground cinnamon. Top the pie with frozen (thawed) whipped topping and a cinnamon stick.
If you don't have pumpkin pie spice on hand, use 1/2 teaspoon each of ground cinnamon, ground nutmeg and ground ginger.
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Nutrition Facts
Serving Size:1 Serving
Calories
215
Calories from Fat
70
Total Fat
9 g
Saturated Fat
4 g
Cholesterol
90 mg
Sodium
220 mg
Potassium
250 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
96%
96%
Vitamin C
2%
2%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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