Lighten Up Your Holiday Baking

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Light Pumpkin PieLight 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.

Nutrition InformationChef's Tips:

I like to serve each wedge with a dollop of fat-free whipped cream and a few slices of candied ginger.

Cooking Lesson:

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!

Nutrition Lesson:

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.

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