Estimated Times
Preparation Time: 10 mins
Cooking Time: 40 mins
Servings: 8 servings
Ingredients
1
unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup
granulated sugar
1 tablespoon
cornstarch
1 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/2 teaspoon
salt
2
large
egg whites
1 can
(15 oz.)
LIBBY'S® 100% Pure Pumpkin
1 can
(12 fl. oz.)
NESTLÉ® CARNATION® Evaporated Fat Free Milk
Light whipped cream (optional)
Directions
MIX 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.
POUR into pie shell.
BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 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.)
Nutritional Information
|
Calories: 250
|
Calories from Fat: 60
|
Total Fat: 7 g
|
|
Saturated Fat: 2.5 g
|
Cholesterol: 0 mg
|
Sodium: 360 mg
|
|
Carbohydrates: 42 g
|
Dietary Fiber: 2 g
|
Sugars: 27 g
|
|
Protein: 6 g
|
VIEW DETAILED NUTRITION INFORMATION
Cooking Tips
FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 15 to 20 minutes or until pies test done.
If using a metal or foil pan, bake on preheated
heavy-duty baking sheet. Do not freeze as this will cause filling to separate from crust.
Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.
Click here for nutrition information about CARNATION Evaporated Milk.
Linda P. from Edmond, OK
02/19/10
Rated:
Love Love Love it
I made this last weekend for company but substituted splenda due to my diet. It turned out great and the family made it disappear fast. This still tastes "just like mom used to make"
Nancy S. from Attalla, Alabama
02/10/09
Rated:
Lite pumpkin pie
Made a similar pumpkin pie but I used 1 cup of splenda instead of sugar. I followed the recipe on the Libby's Pumpkin can exactly but I used evaporated fat free skim milk instead of regular evaporated milk and also used 2 whole eggs as stated on can. Followed baking and mixing directions from the pumpkin can. Result is an awesome SUGAR FREE Pumpkin Pie for those on a sugar restricted diet. My family and friends love this pie. Just add a spoon of lite whipped topping.
Anne B. from Bellflower, CA
01/28/09
Rated:
lighter yet so good
This recipe is pretty good, you won't even miss the extra calories.
Chris O. from Pleasant Prairie, WI
12/04/08
Rated:
Lighter Libby's Pumpkin Pie
Made this for Thanksgiving this year and it turned out excellent. Great taste without excess calories.
Brenda Y. from MANITOU BEACH, MI
12/14/07
Rated:
Yum
Made this for my husband and he didn't even know the difference.