Pumpkin Pie Light with Traditional Crust
This light pumpkin pie may taste even better than the original!Ingredients
- 1 Pillsbury Ready Pie Crust
- 16 oz can pumpkin
- 1/2 cup nonfat egg substitute or egg whites
- 1/3 cup sugar
- 1 1/2 cups evaporate skim milk
- 2 tsp pumpkin pie spice
Allergens: Milk, Egg
Method
- Preheat oven to 350 degrees. Place pie crust according to package instructions.
- Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
- Optional: serve each wedge with fat free whipped cream
