Spiced Pumpkin Pie


1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream


Prick pastry shell with a fork. Bake in 450F oven for 8 min. Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell. Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate. Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.


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