Lighter Libby's® Pumpkin Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell 3/4 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 large egg whites 1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Fat Free Milk Light whipped cream (optional)

Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (175°C); bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

Prep: 10 min | Cooking: 40 min | Yields: 8 servings

Tips:

For 2 Shallow Pies: Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (175°C); bake for additional 15 to 20 minutes or until pies test done.
If using a metal or foil pan, bake on preheated heavy-duty baking sheet. Do not freeze as this will cause filling to separate from crust.

Nutritional Information Per Serving (1/8 of recipe): Calories 250; Calories from Fat. 60; Total Fat 7g; Saturated Fat 2.5g; Cholesterol 0mg; Sodium 360mg; Carbohydrates42g; Dietary Fiber 2g; Sugars 27g; Protein 6g

Recipe and photograph are the property of Nestlé® and VeryBestBaking.com, used with permission.