Woodruff County
Family and Consumer Science
AETN Recipes - Light Pumpkin Pie
2 cups canned pumpkin
½ cup egg substitute or 4 egg whites, slightly beaten
3 Tbsp. brown sugar
12 packets aspartame (Equal)
¼ tsp. salt (optional)
1 tsp. ground cinnamon
½ tsp. ginger
12 ounces evaporated skim milk
10 inch unbaked pie crust
Preheat oven to 425 degrees Fahrenheit. Combine first 8 ingredients beginning
with pumpkin and ending with evaporated milk. Pour into pie shell. Bake at 425
degrees Fahrenheit for 10 minutes. Reduce oven temperature to 325 degrees
Fahrenheit and continue baking for another 45 minutes or until knife inserted
into center comes out clean. Cool
Servings: 10
Calories: 163
Carbohydrates: 22g
Fat: 7g
Nikki Schaefer
Woodruff County
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