| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 1/2 | ts | Pumpkin-pie spice |
| 1/2 | ts | Salt |
| 1/2 | c | Skim milk |
| 2 | Egg whites | |
| 1 | Egg | |
| 29 | oz | Mashed cooked pumpkin, (1 can) |
| 1 | Unbaked 9-inch deep-dish pastry shell |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; beat at low speed of a mixer until smooth. Pour into pastry shell. Bake at 425 degrees for 50 minutes or until a knife inserted in center comes out clean, and let cool on a wire rack. Yield: 8 servings. Per serving: 186 Calories; 7g Fat (32% calories from fat); 4g Protein; 28g Carbohydrate; 23mg Cholesterol; 308mg Sodium NOTES : Pumpkin pie is a holiday tradition at our house. I keep trying to think of ways to make a lighter version, and I've come up with this recipe that uses substitutes for the heavier ingredients. -- Sue Smith, Rosemount, Minnesota. Recipe by: Cooking Light, Nov/Dec 1994, page 144 Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.
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