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HONEY MAID Pumpkin Pie

Prep time

15 min

Total time

1 hr 15 min

Servings

Makes 20 servings or 2 pies
10 servings (91 g) each.

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    Ingredients
    • 2-1/2 cups Honey Maid Crumbs
    • 1/2 cup butter, melted
    • 3 eggs, beaten, divided
    • 1 can (796 mL) pumpkin
    • 1-1/2 cups half-and-half
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1-1/2 tsp. pumpkin pie spice
    • 1 tsp. ground ginger
    • 2 cups thawed Cool Whip Whipped Topping
Preparation
  • Heat  oven to 400°F.
  • Mix  crumbs and butter; press half onto bottom and up side of each of 2 (9-inch) pie plates. Brush lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients except Cool Whip until well blended.
  • Pour  pumpkin filling evenly into crusts. Bake 15 min. Reduce oven temperature to 350°F.
  • Bake  40 to 45 min. or until toothpick inserted in centres comes out clean. Cool completely. Top each slice with 1 Tbsp. Cool Whip just before serving.

Recipe Tips

How to Make 1 PieRecipe can easily be cut in half to make 1 pie. Prepare as directed, using 1 can (540 mL) pumpkin and cutting remaining ingredients in half. Makes 10 servings, 1 piece (91 g) each.

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Nutrition Information

Nutrition per serving

  • Calories

    200

  • Total fat

    10g

  • Saturated fat

    6g

  • Cholesterol

    45mg

  • Sodium

    130mg

  • Carbohydrate

    25g

  • Dietary fibre

    2g

  • Sugars

    16g

  • Protein

    3g

  • Vitamin A

    70%DV

  • Vitamin C

    4%DV

  • Calcium

    4%DV

  • Iron

    6%DV

This recipe features:

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