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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.Thelia Busse, Cresco, Pennsylvania Ingredients:
1 can (15 ounces) solid-pack pumpkin |
1 can (12 ounces) fat-free evaporated milk |
1/2 cup egg substitute |
2 egg whites |
sugar substitute equivalent to 3/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers) |
reduced-fat whipped topping and additional cinnamon, optional |
Directions:
1. In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.
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