Sweet Potato Cracker Pie
|Sugar free mashed sweet potatoes||14 1⁄2 Ounce (1 Can)|
|Reduced calorie margarine||2 Tablespoon|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Egg substitute||1⁄3 Cup (5.33 tbs)|
|Evaporated skimmed milk||1⁄3 Cup (5.33 tbs)|
|Low fat graham cracker pie crust||6 Ounce (1 Piece)|
Place sweet potato and margarine in a medium-size microwave-safe bowl.
Microwave at HIGH 3 minutes or until potato is thoroughly heated; stir well.
Add brown sugar and pumpkin pie spice to potato mixture; stir well.
Gradually add egg substitute and milk, stirring well.
Pour potato mixture into pie crust.
Bake at 400° for 10 minutes.
Reduce heat to 350°, and bake 55 additional minutes or until set.
Let pie cool on a wire rack.