November 25, 2009

Low-Fat Pumpkin Pie

Low-Fat Pumpkin Pie
Low-Fat Pumpkin Pie
Serves: 8
Created by The MDM Team, Sunday, October 28, 2007
Peter won't be the only pumpkin eater when you serve up this decadent dessert. Even more tantalizing is the fact it's low-fat.
1 (15 oz.) can solid pack pumpkin
1 (14 oz.) can fat free sweetened condensed milk
1/2 cup egg substitute
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 (9 inch) unbaked pastry shell
In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

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