Pumpkin Pie

Low & Lite
Recipes that are Low Fat and Non-Dairy

Every Thanksgiving dinner needs to be finished with Pumpkin Pie. This recipe is one that I found in Vegetarian Times a few years ago. The ginger may not sound like a spice for Pumpkin Pie, but this pie tastes so normal that friends and family have not even known it was non-dairy. I use a frozen store bought pie crust and serve it with Kool Whip® topping. 

PUMPKIN PIE
Makes 8 Servings
¾ cup           Sugar
1 ¼ tsp         Ground Cinnamon
¼ tsp            Ground Ginger
1/8 tsp          Ground Nutmeg

1/8 tsp          Ground Cloves

1 15 oz can   Pumpkin

1 cup                     Soy Milk

½ cup                    Eggbeaters®

1                    Prepared Pie Crust
DIRECTIONS

1. Mix sugar and spices. Add pumpkin, soy milk and Eggbeaters.

2. Pour into an unbaked pie crust.
3. Bake at 425º for 15 minutes; then reduce the heat to 350º.

4. Bake until the center of the pie is set and a room temperature knife inserted into the center of the pie comes out clean; about 45 minutes.

5. Cool and serve with Kool Whip®.

HINT: If the pie needs to bake longer, cover the edges of the pie crust with thin strips of foil to keep them from burning.