Lighter Pumpkin Pie
1 (9 inch) unbaked deep-dish pie shell
½ cup granulated sugar
1 Tbsp cornstarch
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 egg whites
1 (15 ounce) cans 100% pure pumpkin
1 (12 fluid ounce) can evaporated fat-free milk
Preheat oven to 425 degrees F.
Combine sugar, cornstarch, cinnamon, ginger, and salt in small bowl.
Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture.
Gradually stir in evaporated milk and then pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees and bake for additional 30-40 minutes or until knife inserted near center come out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze.
Yield: 8 servings
Each serving has 210 calories, 5.5 g fat, 2 mg cholesterol, 34 g carbohydrate, and 6.3 g protein. Add 2 tbsp light whipped topping for 20 calories.
**If pie is made without the shell, each slice has 110 calories, 0 g fat, 0 mg cholesterol, 23 g carbohydrate, and 5 grams protein.