New-Fashioned Pumpkin pie
|Ready made pie crust||15 Ounce (1 package, Pillsbury)|
|Sugar||3⁄4 Cup (12 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Canned pumpkin||16 Ounce (1 can)|
|Evaporated skimmed milk||1 1⁄2 Cup (24 tbs)|
|Cholesterol free egg product/3 egg whites, slightly beaten||1⁄2 Cup (8 tbs)|
|Frozen light whipped topping/1 pint nonfat frozen vanilla yogurt||1 Cup (16 tbs), thawed (for topping)|
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 425Â°F.
In large bowl, combine all filling ingredients; blend well.
Pour into pie crust-lined pan.
Carefully transfer to oven rack.
Bake at 425Â°F.for 15 minutes.
Reduce oven temperature to 350Â°F.; continue baking 40 to 50 minutes or until knife inserted near center comes out clean.
Cool; refrigerate until serving time.
Serve pie plain or with topping.
Store any remaining pie in refrigerator.