It’s that time of year…time for Pumpkin Pie! The leaves are changing and for me, that means it’s time for the kitchen to start smelling delicious with spicy pumpkin scents! Here’s an easy and light version of Pumpkin Pie that you can make and enjoy this season! It’s easy and it’s super YUM!
With this light version you don’t have to feel guilty when you enjoy it ;)! It’s a great one to make for Thanksgiving or any other fall/winter get together! Ohh, and for those cool mornings try these Nutty Pumpkin Waffles! These ROCK!
Prep Time: 10 minutes Cooking Time: 40 minutes Cooling Time: 0 minutes
- 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 can (15 oz) LIBBY’S® 100% Pure Pumpkin
- 1 can (12 fl. oz) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- Light Whipped cream (optional)
MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
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This recipe and images brought to you by Nestle, Walmart, and Lunchbox as part of Nestle’s Winter Favorites.