Egg whites make for a lighter pumpkin pie,
especially spicy and light after a hearty holiday meal. Try it
with a dollop of fat-free sour cream sweetened with a small amount
of sugar for a special treat.
Lighter Libby's
Pumpkin Pie
- 1 (9-inch) unbaked deep-dish
pie shell (4-cup volume)
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg white
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin, (1 3/4 cups)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Fat Free Milk
- Preheat oven to 425°F.
- Combine 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 for 15 minutes. Reduce
temperature to 350°F.; bake for additional 30 to 40 minutes
or until knife inserted near center comes out clean. Cool on
wire rack for 2 hours. Serve immediately or refrigerate. (Do
not freeze as this will cause filling to separate from crust.
Makes 8 servings.
For Two Shallow Pies, substitute
two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F.
oven for 15 minutes. Reduce temperature to 350°F.; bake for
additional 15 to 20 minutes or until pies test done.
Note: 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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
