Light Pumpkin Pie
Serving Size: 8
Preparation Time: 0:11
1/2 cup sugar
1 1/2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
1/2 cup skim milk
2 egg whites
1 egg
29 ounces mashed cooked pumpkin (1 can)
1 unbaked 9-inch deep-dish pastry shell
Combine first 7 ingredients in a large bowl; beat at low speed of a mixer until smooth.
Pour into pastry shell. Bake at 425 degrees for 50 minutes or until a knife inserted in center comes out clean, and let cool on a wire rack. Yield: 8 servings.
Notes: Pumpkin pie is a holiday tradition at our house. I keep trying to think of ways to make a lighter version, and I’ve come up with this recipe that uses substitutes for the heavier ingredients. — Sue Smith, Rosemount, Minnesota.
Per serving: 186 Calories; 7g Fat (32% calories from fat); 4g Protein; 28g Carbohydrate; 23mg Cholesterol; 308mg Sodium
Tags: pumpkin pie spice
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