Lighter Libby's® Pumpkin Pie
This lighter pumpkin pie is especially refreshing after a hearty holiday meal.
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.)
Makes 8 servings.
- 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 Meals.com, used with permission.