Pumpkin pie is extremely rich in the antioxidant beta-carotene (vitamin A), which comes from the pumpkin. But even better, this easy version contains ingredients to make it a little lower in fat and calories. Go ahead and top it with a dollop of whipped cream!
Makes 1 pie (8 servings, 1 slice per serving)
1 can (15 ounces) pumpkin 1 can (14 ounces) fat-free sweetened condensed milk 2 eggs, slightly beaten 1¼ teaspoons ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon salt 1 unbaked pie crust deep dish (9 inches), refrigerated or frozen (or homemade)
1. Preheat oven to 425 F.
2. In a large bowl, combine filling ingredients, mixing well. Pour into pie crust.
3. Bake 15 minutes at 425 F.
4. Reduce oven temperature to 350 F and continue baking 35-45 minutes or until knife inserted in center comes out clean. Cool pie before cutting.
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
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