Light Pumpkin Pie

13 ingredients
6 steps

Ingredients

  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons light margarine (I like smart beat. You can use spreadable instead of the stick kind)
  • 1 tablespoon sugar
  • FILLING
  • 1 (15 ounce) can pumpkin puree
  • 3 egg whites
  • 1 (12 ounce) can fat-free evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon cornstarch

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Coat a 9 inch pie pan with nonstick cooking spray.
  3. 3
    In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
  4. 4
    In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
  5. 5
    Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
  6. 6
    (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).

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