I am enjoying my second pumpkin pie of the season but hubby doesn't like pumpkin pie. So I wanted to make him a pie on Sunday. He loves custard pie so I got out my most favorite cookbook which is the:
Victorian Country Sampler TeaRoom Cookbook
(I bought this little spiral cookbook in the early 90's in Arkansas on the way home from a camping trip when we lived in McKinney, Texas. All these years later and many cookbooks later its always my most favorite.)
So this is the recipe & how I changed it slightly:
So instead of a regular can of evaporated milk
I used fat free. And instead of whole eggs,
I used egg whites.
I used the pillsbury refrigerated dough.
So total the pie is 1,852 calories
divided by 8 for 8 pieces
is 231.50 each piece.
Which is not bad for breakfast
for one of my favorite splurges.
Now I could have cut way back using
splenda or another sugar substitute,
but I just don't want to ingest the chemicals
if I don't have to. I prefer using organic sugar.
9/8/12 Update: I made my 2nd pumpkin pie of the season and I compared fat free evaporated milk and 2% evaporated milk and they have the same amount of calories!!! So I used the 2% and it taste much richer. Mmm