Traditional PumpkinPie
No one will not taste a difference in this lower fat version!

Servings: 8

• 1 - 15 ounce can pumpkin (about 2 cups)
• 1 - 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
• 4 egg whites
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 - 9 inch unbaked pie crust

Preheat oven to 425°. Whisk pumpkin, milk, egg whites, spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish with fat free thawed frozen whipped topping if desired. Refrigerate leftovers.

Per Serving (excluding unknown items): 268 Calories; 6g Fat (21.1% calories from fat); 2g Saturated Fat; 8g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 360mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

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