Pumpkin Pie - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Pumpkin Pie

Filling: 

  • ¾ c. packed brown sugar
  • 1 ¾ tsp. pumpkin pie spice
  • ¼ tsp. salt
  • ¼ (12 oz.) can evaporated low-fat milk
  • 2 large egg whites
  • 1 large egg
  • 1 (15 oz.) can unsweetened pumpkin

Crust:

  • ½ (15 oz.) package refrigerated pie dough (such as Pillsbury)
  • Cooking Spray

Directions:           

Position oven rack to lowest position.  Preheat oven to 425°.  To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.  Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray.  Fold edges under and flute.  Pour pumpkin mixture into the crust.  Place pie plate on a baking sheet.  Place baking sheet on lowest oven rack.  Bake at 425° for 10 minutes.  Reduce oven temperature to 350° ( do not remove pie from oven); bake an additional 50 minutes or until almost set.  Cool completely on wire rack.  Serve with dollop of low fat whipped topping.

Per Serving:

  • Calories 222
  • Fat 7.4g
  • Sat Fat 3.7g
  • Cholesterol 32mg
  • Carbohydrates 35.3g
  • Protein 7g
  • Fiber 3g
  • Sodium 241mg

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