New Fashioned Low Calorie Pumpkin Pie
|Pie crust||1 (Skinny)|
|Pumpkin||1 Cup (16 tbs) (From 1 Pound Can)|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Zero calorie sweetener||To Taste (Granules Or Liquid)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
1. Prepare Skinny Piecrust. Roll out to an 11-inch round on a lightly floured pastry cloth or board; fit into an 8-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge.
2. Combine pumpkin, eggs, skim milk, brown sugar, your favorite no-calorie sweetener to equal 12 teaspoons (1/4 cup) sugar, cornstarch, salt, cinnamon, allspice, ginger and nutmeg in a covered electric-blender container or an electric-mixer bowl; beat at high speed until smooth. Pour into prepared piecrust.
3. Bake in a moderate oven (350°) for 1 hour, or until crust is lightly browned and the pumpkin filling is set.