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|Marce Edwards |
Media Relations Manager
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Recipe: light pumpkin pie
Enjoy a piece of pie with only a fraction of the calories, and nearly one-third the vitamin A we need every day. Alternative ingredients like evaporated fat-free milk and egg whites from Egg Beaters produce a lower-fat, lower-calorie dessert.
1 tablespoon enriched flour
¾ cup brown sugar, firmly packed
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 can (15 oz) solid-packed pumpkin (not pumpkin pie filling)
1 can (12 fl oz) evaporated fat-free milk
½ cup Egg Beaters
1 graham cracker pie crust, (9-inch) unbaked
Preheat oven to 450 degrees. Combine dry ingredients, flour, sugar, cinnamon, ginger and nutmeg in a large bowl.
Add pumpkin, evaporated milk and Egg Beaters. Beat with hand whisk until well blended.
Pour into crust.
Bake 20 minutes. Reduce oven temperature to 350 degrees. Bake an additional 35 minutes or until knife inserted in center comes out clean.
Cover edge of crust with foil for the last 10 minutes of the baking time to prevent over-browning.
Cool completely on wire rack.
Per Serving: 250 calories; 5 grams fat; 1 gram saturated fat; 199 mg sodium; 44 grams carbohydrate; 33 grams sugars; 2 grams fiber; 7 grams protein