Lighter Libby’s Pure Pumpkin Pie with Cinnamon and Ginger

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• 3/4 cup granulated sugar
• 1 Tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 2 large egg whites
• 1 can (15 oz.) Libby’s 100% Pure Pumpkin
• 1 can (12 oz.) Nestle Carnation Evaporated Fat Free Milk
• Light whipped cream (optional)

Directions :

• Preheat oven to 425 degrees.
• Mix sugar, cornstarch, cinnamon, ginger, and salt in small bowl.
• Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mix.
• Gradually stir in evaporated milk.
• Pour into pie shell.
• Bake in preheated oven for 15 minutes.
• Reduce temperature to 350 degrees, bake for additional 30-40 minutes or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours.
• Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
• Note: Skip the pie crust to save approximately 140 calories, 9 g total fat, 3 g saturated fat, and 13 g carbohydrates.

Nutritional Analysis:
Calories: 250
Fat: 7 g
Saturated Fat: 2.5 g
Protein: 6 g
Sodium: 360 mg
Fiber: 2 g
Carbohydrates: 42 g
Cholesterol: 0 g

Recipe provided by Cooper Clinic Nutrition