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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Take a bite of this classic Southern dessert and you'll never guess it's been lightened up. The pleasing pie gets great fall flavor from a hint of pumpkin spice. Test Kitchen Ingredients:
2 pounds sweet potatoes (about 3 medium) |
3/4 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoon grated orange peel |
1 teaspoon pumpkin pie spice |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 cup fat-free milk |
1/2 cup egg substitute |
1 unbaked pastry shell (9 inches) |
1/2 cup reduced-fat whipped topping |
Directions:
1. Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.
2. In a large bowl, combine the pulp, brown sugar, flour, orange peel, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell.
3. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers. Yield: 8 servings.
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