I was introduced to Egg Beaters many years ago when I was on Weight Watcher’s. It was discussed in a class and a meatball recipe in one of their cookbooks used egg beaters. As a matter of fact this was one of my first posts back in November, 2011. I have 6 or more meatball recipes and I always use Egg Beaters. By the way, Fleischman’s Egg Beaters was purchased by ConAgra, Inc. on August 24, 1998 along with some other products.
I ran across an old egg beaters brochure from 1972 and pumpkin pie was one of the recipes. Since I had the ingredients I decided to make a new version of my original pumpkin pie. While comparing the two recipes I learned that some of the ingredients have changed such as pumpkin puree use to be16 oz. and now it is a 15 oz. can. Also, evaporated milk used to be 13 fluid oz. and now it is 12. We’ve all seen this happen with other products; they either make the quantity smaller or hike up the price. Sometimes these kind of changes can alter the final product of what you might be making, especially baking.
The first sentence in the brochure states “The yolk of the egg is the single highest source of cholesterol in the average Amerian diet, as well as a source of considerable saturated fat.” So, the next time you make an omelette you might want to think twice. One egg contains 275 mg of cholesterol!
I don’t like eggs (ever since my Dad made me sit at the table until I ate a fried egg sandwich – yuck! I was never the same). I guess I can thank him for saving me from all those eggs I might have eaten! Of course I like them as an ingredient when it’s in an invisible form in baking, etc. I do use Egg Beaters in meatloaf, breading, as well as scrambled eggs and other recipes, but never in baking.
Anyways, I was pleased with the results. It did sink in the middle so I probably will give it another try. It tasted great – just wasn’t as pretty. It had nothing to do with the fact that I used a frozen pie crust, canned whipping cream and no pretty decorations!!!
Pumpkin Pie Using Egg Beaters
- 3/4 cup Egg Beaters (instead of 2 whole eggs)
- 1-1/2 cups canned pumpkin or a 15 oz. can
- 1 cup sugar (can cut back to taste )
- 1/2 tsp. salt
- 1 tsp. Vietnamese cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1-1/2 cups evaporated milk or a 12 fluid oz can
Preheat your oven to 400 degrees and place a cookie sheet on the rack to heat as well. Combine all of the ingredients and blend well; adjust the spices to your taste! Pour into prepared pie shell and place on cookie sheet. I did end up with 1 cup extra batter but the pie shell was smaller than what I make from scratch. Yes, for this experiment I used a frozen pie crust and a can of whipping cream. I was experimenting with the filling and not trying to make a beautiful pie. You can use your own recipe or try my pie crust.
If desired decorate with sugared cranberries or pie decorations.
Serve with salted whipping cream (below) or one of eight whipping cream
Combine 1 cup whipping cream, 1/4 cup caramel sauce and generous pinch of salt; spread over pie before serving.
Recipe by cookingwithauntjuju.com
I don’t know that I ever bought egg beaters. I’ll have to consider that. I was amused with your story about having to eat a fried egg sandwich! Thanks for sharing all of your cooking knowledge. I do worry sometimes when the package size has changed.
You’re welcome Ciss! When I can use egg beaters I do and have for the past 20 years. My Dad was terrible when it came to certain things – I can handle egg beater scrambled eggs or omelettes but that’s about it 🙂 Thinking more about heart health since Terri’s medical crisis.
I’ve noticed, as well, that the weight of food packages has diminished and in most cases the cost has gone up. It doesn’t seem fair since the recipe calls for a certain amount.
It’s too bad the manufacturers are doing this because if you don’t have the right amount it can change a recipe, especially with baking. Groceries are expensive enough 🙁
I agree. What’s up with that?!?!? 😜
I’ve never used Egg Beaters, as I do like eggs! Regardless, the pie looks very tasty! 🙂
When I can make a recipe healtheir without sacrificing the taste I’m all for it. As I mentioned I never liked eggs; fried, deviled, easy over etc. But I do enjoy an omelette with egg beaters, some peppers, onions, cheese and red chili flakes. The pie turned out great and at the same time was kind to my heart 🙂
Whatever works! 🙂
i’ve never heard of egg beaters. i don’t think we have them here. what are they made from? i love eggs! and they are so good for you too.
Hi Sherry – it’s been in the U.S. since 1972 and is basically real eggs but the fat and cholesterol have been taken out. The yolk is the culprit so egg beaters are basically egg whites with minerals and vitamins added and beta carotene for color. You get the same amount of protein, with less than half the calories and with NO FAT OR CHOLESTEROL. That’s a big deal especially as you get older. When one egg provides 87% of your daily allowance of cholesterol there is not much left for other food you might eat.
Many people I know love their fried, over easy, etc. eggs. I make omelettes/scrambled eggs and the taste is great. I am not an expert but I believe in cutting back where I can without affecting the taste. I hope I explained it in my layman terms 🙂 Of course there is a lot of “stuff” in egg beaters but I don’t use it often; real eggs are good for you but in moderation. But if you have high cholesterol or heart disease egg beaters might be an alternative. This was just an experiment with the pie!