• 1 refrigerated pie crust (½ of 14.1-ounce box)
• 2 large Dierbergs eggs, lightly beaten
• 1 can (15 ounces) pure pumpkin
• 1 can (12 ounces) evaporated milk
• ¾ cup firmly packed Dierbergs brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• Frozen non-dairy whipped topping, thawed in refrigerated overnight
• Freshly grated nutmeg

On lightly floured surface, roll pie crust into 11-inch circle. Place crust into 9-inch deep-dish pie plate. Trim dough, allowing ½ inch to hang over edge of pie plate. Fold overhanging dough under.

 

To crimp, place left hand outside crust, make V with thumb and index finger. Use right index finger inside crust to push dough into V pinching gently. Continue to crimp around entire edge.

 

In large bowl, stir together eggs, pumpkin, evaporated milk, brown sugar, cinnamon, ginger, and salt until well mixed. Gently pour into prepared pie crust.

 

Place pie plate on foil. Bake in 350°F. oven until center is almost set, about 50 to 60 minutes. Cool on wire rack at least 2 hours before cutting into wedges.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 307
Cholesterol: 60 mg
Fat: 12 g
Sodium: 339 mg
Carbohydrates: 45 g
Protein: 6 g
Fiber:
Saturated Fat: N/A