Low Fat Pumpkin Pie

This is a great healthy alternative for pumpkin pie, and a delicious dessert at Thanksgiving and Christmas!

Ingredients

• 1 fifteen ounce can of pumpkin
• 1 fourteen ounce can fat free sweetened condensed milk
• 1/2 cup egg substitute
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground all spice
• 1 nine inch pastry shell (unbaked)

Instruction

1. In a large mixing bowl, combine all ingredients minus the pastry shells.
2. Beat until smooth, and pour into pastry shell.
3. Bake at 425 degrees for 15 minutes.
4. Reduce heat to 350 and continue to bake for 25-30 minutes longer.
5. Cool on a wire rack.
6. Store in the refrigerator until serving.