Recipe – Pumpkin Pie

This pumpkin pie is made using egg whites and evaporated skim milk to reduce the fat and a few calories from this holiday favorite to make the pumpkin pie at little liter.

Pumpkin Pie Ingredients

• 1 (9 inch) prepared, unbaked, pie crust
• 1 16-ounce can pumpkin or cooked mash pumpkin or winter squash
• 2/2 cup sugar
• 1 ½ teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground clóves or allspice
• 4 egg whites (1/2 cup)
• 1 ¼ cup evaporated skim milk
• 8 tablespoons frozen whipped dessert topping, thawed (optional)

Pumpkin Pie Directions

  • Preheat oven to 375 F.
  • Put the pumpkin, sugar, cinnamon, ginger, and cloves or allspice in a large mixing bowl.
  • Add the egg whites.
  • Beat the mixture with a fork till combined.
  • Stir in the evaporated skim milk.
  • Pour the púmpkin mixture into the pie plate.
  • Cover the edge of pie crust with foil or pie crust shield.
  • Place the filled pie pan on the bottom oven rack on a heated baking stone or cookie sheet.
  • Bake for 25 minutes in a 375 F oven.
  • Remove the foil or pie crust shield.
  • Bake for additional 25 to 30 minutes more or till a table knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover the pie with a cellophane wrap and store the pie in the refrigerator,
  • If desired, cut into serving wedges, serve chilled or at room temperature with whipped topping.

Servings

  • Makes about 8 servings.

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