Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Sifted flour

  2. 1/4 cup 49g / 1.7oz Stick margarine

  3. 3 tablespoons 45ml Skim milk Filling

  4. 1 1/2 cups 355ml Canned pumpkin

  5. 1 1/2 cups 355ml Evaporated skim milk

  6. 1/4 cup 40g / 1.4oz Brown sugar - (packed)

  7. 2 tablespoons 30ml White sugar

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1 teaspoon 5ml Cinnamon

  10. 1/2 teaspoon 2 1/2ml Ground cloves

  11. 8 Egg whites

  12. 2 teaspoons 10ml Vanilla Topping

  13. 2 tablespoons 30ml Fat-free frozen vanilla yogurt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the crust: Sift flour and salt together into a mixing bowl. Melt margarine and cool; combine with skim milk. Pour margarine-milk mixture into flour. Stir until blended. Add cold water, if necessary, to hold flour together. Form into a flattened ball and refrigerate while making filling. Place refrigerated dough onto a sheet of wax paper. Put another sheet over the top and quickly roll into a 10- to 11-inch circle. Remove top sheet of wax paper and turn over dough into a 9-inch pie plate. Carefully remove remaining wax paper and trim and flute edges of dough. Fill with pumpkin mixture. For the filling: Preheat oven to 400 degrees. Mix all ingredients for the filling together. Stir until smooth. Pour into the pie crust. Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for another 20 to 30 minutes (or until pie is just set in the center). Let cool on a rack. Add topping and serve. This recipe yields 8 servings. Nutritional Analysis Per Serving: Calories 245; Fat (grams) 7; Percent calories from fat 26; Percent polyunsaturated 4; Percent saturated 11; Percent monounsaturated 11; Cholesterol (milligrams) 2; Sodium (milligrams) 335; Protein (grams) 10; Carbohydrate (grams) 35; Fiber (grams) trace.


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