Reduced fat pumpkin pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie crust (9 inch); unbaked | |
| 15 | ounces | Canned pumpkin |
| 14 | ounces | Fat-free sweetened condensed milk |
| 4 | Egg whites | |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground nutmeg |
| 1 | teaspoon | Salt |
Directions
Preheat oven to 425 F.
In mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 F., bake 25 to 30 minutes longer or until knife inserted 1 inch from edges comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
Recipe by: Eagle Brand Sweetened Condensed Milk Label Posted to MC-Recipe Digest V1 #743 by hurlbert <hurlbert@...> on Aug 14, 1997
Related recipes
- Crustless pumpkin pie
- Dairy-free, fat-free pumpkin pie
- Frozen pumpkin pie
- Heart-healthy pumpkin pie
- Impossible pumpkin pie
- Instant pumpkin pie
- Light pumpkin pie
- Low cal pumpkin cheese pie
- Low-cal pumpkin cheese pie
- Low-calorie pumpkin pie
- Low-fat pumpkin cheesecake pie pt 1
- Low-fat pumpkin cheesecake pie pt 2
- Low-fat pumpkin pie
- Low-fat, low-sugar pumpkin pies
- Lowfat pumpkin pie
- Party pumpkin pie
- Reduced fat casserole in a pumpkin
- Reduced-fat pie pastry
- Sugarless pumpkin pie
- Traditional pumpkin pie