Low-Fat Pumpkin Pie

Recipe Ingredients

4		Egg whites - slightly beaten
16 oz	454g	Canned pumpkin
3/4 cup	120g / 4.2oz	Brown sugar
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Pumpkin pie spice
1/2 teaspoon	2.5ml	Ground ginger
12 oz	340g	Evaporated skim milk

Recipe Instructions

Preheat oven to 425F. To make filling: combine egg whites w/pumpkin in large bowl. Add sugar, cinnamon, pumpkin pie spice, and ginger. Blend in evaporated skim milk.

Pour pumpkin filling into pie shell (frozen or your own).

Bake for 15 min at 425F then reduce temp to 350 and bake additional 40-50 minutes or until knife inserted near center comes out clean.

Source:
Terrie Smith Braxton

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