Light Pumpkin Pie
Serves: 8 | Serving Size: 1/8 pie
1 Pillsbury Ready Pie Crust
16 ounce can pumpkin
1/2 cup nonfat egg substitute or egg whites
1/3 cup sugar
1 and 1/2 cups evaporated skim milk
2 tsp pumpkin pie spice
Preheat your oven to 350 degrees Fahrenheit. Put your crust into a pie pan, crimping the edges if you like that look.
Mix the rest of the ingredients in a medium bowl and pour them into the crust. Bake until a knife inserted in the center comes out clean and free of pumpkin goo, about 45 minutes.
Refrigerate until ready to serve.
I like to serve each wedge with a dollop of fat-free whipped cream and a few slices of candied ginger.
Be careful with your ingredients -- check to make sure you picked up pure canned pumpkin, not pre-made pumpkin pie filling. The latter doesn’t taste very good and is full of sugar. Plus, it would totally throw off the flavor profile of this dish!
The sodium content in a single serving of this pie higher than most other recipes because of the presence of canned food and a processed crust. Check the labels and choose the option with the lowest sodium.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.