Luscious Pumpkin Pie
|Pie crust||6 Ounce (1 Keeblera Ready Crust)|
|Pumpkin pie filling||1 1⁄2 Cup (24 tbs)|
|Plain low-fat yogurt||8 Ounce (Danone Brand)|
|Evaporated milk||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat oven to 375°F.
Beat together water and egg white.
Brush inside of pie crust.
Place on baking sheet.
Bake 3 minutes or until light golden.
In large bowl, lightly beat 2 eggs.
Add pumpkin pie filling, yogurt, evaporated milk, sugar, vanilla, cinnamon, cloves, ginger and nutmeg.
Stir until thoroughly mixed.
Pour into pie crust.
Bake 60 minutes or until set.