Low-Fat Pumpkin Pie

 

Ingredients

1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can fat-free sweetened condensed milk     
½ cup egg substitute
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 (9 inch) unbaked pastry shell

Preparation

1. In a large mixing bowl, combine the first six ingredients; beat just until smooth. Pour into pastry shell.
2. Bake at 425 degrees for 15 minutes.
3. Reduce heat to 350 degrees and bake 25-30 minutes longer or until knife inserted near the center comes out clean. Cool on a wire rack.
4. Store in the refrigerator.

http://health.clevelandclinic.org/2012/11/recipe-low-fat-pumpkin-pie/?utm_source=pinterest&dynid=pinterest-_-cc+pins-_-social-_-social-_-low+fat+pumpkin+pie+recipes