Low-fat pumpkin pie

Low-fat pumpkin pie

Ingredients/Components

• sugar - 2/3 c
• cinnamon - 1 tsp
• salt - 1/2 tsp
• pumpkin
• egg whites - 4 item
• evaporated skim milk
• crushed vanilla wafers - 1 c
• each: ginger and nutmeg - 1/4 tsp

How to make low-fat pumpkin pie:

Filling:1 1/2 c. pumpkin4 egg whites2/3 c. sugar1/2 tsp. salt1 tsp. cinnamon1/4 tsp. each: ginger and nutmeg1 1/4 c. evaporated skim milk Generously spray 9-inch glass pie pan with vegetable cooking spray. Scatter cookie wafer crumbs over pan surface evenly and press firmly with fingers. Spray crumbs with cooking spray and bake on middle rack of oven at 350° for 10 to 15 minutes. Cool.

In bowl, whisk pumpkin, egg whites, sugar, salt, cinnamon, ginger, nutmeg and evaporated skim milk, adding one ingredient at a time. Pour filling into cooled crust. Bake at 350° until filling is set (inserted knife lifts out clean), about 1 hour. Cool and refrigerate.

Recipe categories: Desserts, Pie, Pies and tarts.