Pumpkin Pie

Submitted By The Sensible Cook
AVERAGE RATING: 5 votes / 4.5 Stars

1 refrigerated pie crust

8 oz reduced fat cream cheese, softened

2 cups pumpkin puree

3/4 cup sugar

1/4 tsp salt

2 eggs

1 cup evaporated skim milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground ginger

Whipped topping (optional) 

 

Preheat the oven to 350 degrees. Place the pie dough down into a 9 inch pie pan.  Press down along the bottom and all sides and form edges.

For the filling, in a large mixing bowl, beat the cream cheese with a mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and mix. Add the eggs, evaporated milk, vanilla, cinnamon, and ginger, and beat until combined.

Pour the filling into the pie crust and bake for 50 minutes, or until the center is nearly set. Place the pie on a wire rack and cool to room temperature. Store in refrigerator until ready to serve. Top each slice with whipped topping (if desired).

8 servings, each serving has 284 calories, 9g fat, 42g carbohydrate, 9g protein, 2g fiber

 

 

 

 

 

 

 

 

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