Ginger Pumpkin Pie
This doesn't look low-calorie, does it? But it is, so you don't have to feel guilty about giving it a try!
Ginger Spiced Pumpkin Pie
from Allison
1 large egg
1/3 cup sugar
1/4 table salt
1 tsp ground cinnamon
1/2 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground nutmeg
15 oz canned pumpkin
3/4 cup fat free evaporated milk
6 oz pie crust, 9 inch, unbaked
Preheat oven to 425°. In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined. Pour into pie shell. Bake for 15 minutes. Reduce heat to 350° and bake until toothpick inserted into center comes out clean, about 25 minutes. Cool 1 hour before serving.
Serves 12 - 2 points each (in Weight Watchers)
Ginger Spiced Pumpkin Pie from Allison
1 large egg
1/3 cup sugar
1/4 table salt
1 tsp ground cinnamon
1/2 tsp vanilla
1/2 tsp ground ginger
1/4 tsp ground nutmeg
15 oz canned pumpkin
3/4 cup fat free evaporated milk
6 oz pie crust, 9 inch, unbaked
Preheat oven to 425°. In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined. Pour into pie shell. Bake for 15 minutes. Reduce heat to 350° and bake until toothpick inserted into center comes out clean, about 25 minutes. Cool 1 hour before serving.
Serves 12 - 2 points each (in Weight Watchers)
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