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Pumpkin Pie
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Ingredients:
- Pastry for single-crust 9-inch pie
- 1 can (16 ounces) pumpkin
- 1 can (12 ounces) evaporated skim milk
- 3 eggs
- 5-1/2 teaspoons Equal® for Recipes
or 18 packets Equal® sweetener
or 3/4 cup Equal® Spoonful™
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
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Directions:
- Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
- Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
Yield: Makes 8 servings
| Nutritional Information: |
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| Calories |
175 |
| Protein |
8 g |
| Total Carbohydrates |
22 g |
| Total Fat |
7 g |
| Cholesterol |
86 mg |
| Sodium |
208 mg |
| Food Exchanges: |
1-1/2 bread, 1 fat |
| 31% calorie reduction from traditional recipe |
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