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Low-Fat Pumpkin Pie
| Ingredients | |||
| 1 1/2 | cup | pumpkin, canned | |
| 1/4 | teaspoon | salt | |
| 3/4 | cup | sugar, dark brown, packed | |
| 2 | cup | milk, evaporated, nonfat | |
| 1/4 | cup | sugar, granulated | |
| 1 | each | egg substitute, equivalent of 4 eggs | |
| 1 | teaspoon | cinnamon, ground | |
| 1/2 | teaspoon | ginger, ground | |
| 2 | tablespoon | butter, melted | |
| 1/2 | teaspoon | nutmeg, ground | |
| 1 | each | pie shell, unbaked, 9 inch | |
Directions: | |||
| Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended. Add evaporated milk, egg substitute and butter and stir to combine. Pour enough filling into prepared pie shell to fill. Pour remaining filling into 2 to 3 custard cups to bake along with pie. Bake pie and filled cups at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean. Custard cups should be baked until set. Cool to room temperature and serve, or cover and chill before serving. Each of 10 servings contains about: 318 calories; 239 mg sodium; 8 mg=7F cholesterol; 13 grams fat; 43 grams carbohydrates; 8 grams protein. | |||
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