Pumpkin Pie

POINTS: 4 MAKES: 8 servings CRISPY RATING: Mmmmm...could be a touch sweeter, but very pumpkin-y and flavorful

Ingredients

• 1 frozen pie crust
• 1/2 c Dark Brown Sugar
• 1/4 tsp Ground Cloves
• 1 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Cornstarch
• Pinch Salt
• 1-1/2 c Canned Pumpkin
• 1-1/2 c FF Evaporated Milk
• 1/2 c Egg Substitute
• 1 tsp Vanilla Extract

1. Preheat oven to 350°F.

2. Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.

3. Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting.

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MY NOTES AND THOUGHTS:

1. I've tried several of the different WW pumpkin pie recipes and this is by far the best of the ones I've seen. The original use phyllo dough for a crust, but I think it's worth the extra pt per serving to use a real crust. The picture is from the phyllo-dough version, which essentially disappeared.

2. MC says - Per Serving: 206 Calories; 5g Fat (22.4% calories from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

Recipe from Weight Watcher Recipe Renovation

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