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Low-Fat Pumpkin Pie

Ingredients:

  • 1 (15 oz.) can solid-pack pumpkin
  • 1 (14 oz.) can fat-free sweetened condensed milk
  • 1/2 cup egg substitute
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (9-inch) unbaked pastry shell

Directions:

  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, beat the first 7 ingredients just until smooth.
  3. Pour into pastry shell.
  4. Bake for 15 minutes; reduce heat to 350 degrees and continue to bake for 25 to 30 minutes more or until knife inserted near the center comes out clean.
  5. Cool completely on a wire rack. Refrigerate any leftovers.
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