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Low-fat Pumpkin Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries / Pumpkin

1 1/2  cups  pumpkin, canned
3/4  cup  brown sugar, packed
1/4  cup  granulated sugar
1  teaspoon  cinnamon, ground
1/2  teaspoon  ginger, ground
1/2  teaspoon  nutmeg, ground
1/4  teaspoon  salt
2  cups  evaporated skim milk
4    Egg Beaters 99% egg substitute, equivalent to 4 eggs
2  tablespoons  butter, melted
1    9 inch pie crust, unbaked

1. Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended.

2. Add evaporated milk, egg substitute and butter and stir to combine.

3. Pour enough filling into prepared pie shell to fill. Pour remaining filling into 2 to 3 custard cups to bake along with pie.

4. Bake pie and filled cups at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean. Custard cups should be baked until set. Cool to room temperature and serve, or cover and chill before serving.

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