Low Fat Pumpkin Pie

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9 Votes

This is a great healthy alternative for pumpkin pie, and a delicious dessert at Thanksgiving and Christmas!

Ingredients

• 1 fifteen ounce can of pumpkin
• 1 fourteen ounce can fat free sweetened condensed milk
• 1/2 cup egg substitute
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground all spice
• 1 nine inch pastry shell (unbaked)

Steps

• 1 In a large mixing bowl, combine all ingredients minus the pastry shells.
• 2 Beat until smooth, and pour into pastry shell.
• 3 Bake at 425 degrees for 15 minutes.
• 4 Reduce heat to 350 and continue to bake for 25-30 minutes longer.
• 5 Cool on a wire rack.
• 6 Store in the refrigerator until serving.