Reduced Fat Pumpkin Pie
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 15 | ounces |
pumpkin
canned |
|
| 14 | ounces |
milk, sweetened condensed
fat-free |
|
| 4 | each |
egg whites
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 433.5 | ml/g |
pumpkin
canned |
|
| 404.6 | ml/g |
milk, sweetened condensed
fat-free |
|
| 4 | each |
egg whites
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
salt
|
|
Directions
Preheat oven to 425℉ (220℃).
In mixer bowl, combine all ingredients except pastry shell; mix well.
Pour into pastry shell.
Bake 15 minutes. Reduce oven temperature to 350℉ (180℃). bake 25 to 30 minutes longer or until knife inserted 1 inch from edges comes out clean.
Cool. Garnish as desired.
Refrigerate leftovers.
