Pumpkin Pie

1 reduced-fat graham cracker crust

1 (15 oz.) can pumpkin puree

1 (12 oz.) can evaporated fat-free milk

½ cup egg substitute

½ tbs. cinnamon

1 tsp. Orange zest

2 tbs. Agave Nectar

3 tbs. Splenda or Stevia

2 tsp. cornstarch

1 tsp. pure Vanilla extract

Pinch salt

 

  1. Preheat oven to 425°F.  Bake crust for 5 minutes. Remove from oven and let cool.  Place crust on baking sheet.
  2. In a large bowl, combine all ingredients.  Whisk until well blended and smooth.  Pour into prepared pie crust.  Bake at 425°F for 15 minutes.  Reduce oven temperature to 350°F and cook another 30 minutes.  Remove from oven and cool before serving.  Can be served with dollop of whipped topping.

 

 

Crust less version:

Omit graham cracker crust

Prepare ingredients above, but pour into individual ramekins.  Place ramekins in a large glass or ceramic baking dish.  Add boiling water to baking dish, allowing water to come halfway up sides of ramekins.  Place in 350F oven and bake 40 minutes.  Remove from oven and baking dish.  Allow to coo before serving.

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