How to Make Lighter Libby's® Pumpkin Pie

Want the holiday indulgence without all the calories? Try this recipe from Libby's, and kiss the guilt goodbye. Serves eight.

Difficulty: Easy

Instructions

Things You'll Need:

• 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 3/4 cups (15-ounce can)Libby's® 100% Pure Pumpkin
• 1 1/2 cups (12 fluid-ounce can)Nestle® Carnation® Evaporated Fat-Free Milk
• Pie Pans
• Wire Racks
• Groceries
• Stirring Spoons
• Egg Beaters
• Small Bowls
• Baking sheets
• Large Bowls

1. Preheat oven to 425 degrees.

2. Combine sugar, cornstarch, cinnamon, ginger and salt in a small bowl.

3. Beat egg whites lightly in large bowl.

4. Stir in pumpkin and sugar mixture.

5. Gradually stir in evaporated milk. Pour into pie shell.

6. Bake for 15 minutes.

7. Reduce temperature to 350 degrees. Bake for additional 30 to 40 minutes or until knife inserted near center comes out clean.

8. Cool on wire rack for 2 hours.

9. Serve immediately or refrigerate. (Do not freeze, as this will cause filling to separate from crust.)

Tips & Warnings

• To make your own piecrust, see the Related eHow "How to Make Piecrust Dough."
• For two shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in an oven preheated to 425 degrees F for 15 minutes. Reduce temperature to 350 degrees. Bake for 15 to 20 minutes or until pies test done.
• If using a metal or foil pans, bake on preheated heavy-duty baking sheets.
• For a really lowfat dessert, skip the pie shell and just bake the filling as a custard.

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