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Quick-bake Sugar-reduced Pumpkin Custard Pie
Author/Submitted by:
Slim Gourmet Sweets & Treats (pg. 60-61)
Servings: 10
Categories:
Custard-Pie
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Desserts
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Low-Fat/Low-Cal
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Pies & Pastries
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Pumpkin
Ingredients: 1
pie crust (9 inch) 2
eggs 1 1/2
cups
nonfat milk 1 1/4
cups
pumpkin,
plain, cooked or canned
5
tablespoons
brown sugar 4
tablespoons
sugar substitute,
(equiv. to 4T of sugar)
2
tablespoons
cornstarch 1
teaspoon
pumpkin pie spice 1/2
teaspoon
cinnamon 1/2
teaspoon
salt
Directions:
1.
Preheat oven to 425. Spray a 9-inch glass pie pan with cooking spray for nonstick baking. Carefully fold the pie crust in quarters and transfer to the pan. Gently stretch the pastry with your fingertips up the sides of the pan.
2.
Combine remaining ingredients in blender or mixing bowl; beat or blend smooth. Pour the mixture into the pie crust. Place the pan on the bottom shelf of the oven, closest to the heat source. Bake 20 to 22 minutes, only until filling is set and underside of the crust is lightly browned. Remove from the oven immediately and cool on a rack. Transfer to the refrigerator. Serve chilled.
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