A carb-light version of the traditional pie with a 36% calorie reduction.
Preparation Time: 25 mins
Cooking Time: 40 mins
Extra Time: 30 mins
Yield: 8 x slices (one 9-inch pie)
Preheat oven to 400°F.
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredients. Pour into pastry shell.
Bake in a preheated oven for 35 to 40 minutes or until a knife inserted into the pie center comes out clean.
Cool on wire rack. Serve warm or at room temperature. Garnish with light whipped topping, if desired.
* Can use prepared pie crust or make one from scratch (see recipe link to Low-Fat Pastry).
** If preferred, replace 3/4 cup Equal® Spoonful with 3/4 cup granulated sugar.
Serving suggestions are not included in the nutritional analysis.
For best results cool pie before slicing.