PRALINE PUMPKIN PIE
Source of Recipe
SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD
Yield: 8 servings
1 prebaked Crunchy Nutty Pie Crust or unbaked Flaky Oat Pie Crust (Recipes in this chapter)
FILLING:
1 3/4 cups mashed cooked or canned pumpkin (about one 15-oz. can)
1 cup evaporated skimmed milk
1/2 cup fat-free egg substitute
3/4 cup light brown sugar
2 1/2 tsp. pumpkin pie spice*
TOPPING:
3 tbsp. light brown sugar
3 tbsp. honey crunch wheat germ or finely chopped toasted pecans
*NOTE; If you don't have any pumpkin pie spice on hand, you can use 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, and 1/2 tsp. ground ginger.
To make the topping: Place the brown sugar and the wheat germ or pecans in a small bowl, and stir to mix well. Set aside. To make the filling, place all of the filling ingredients in a blender and process until smooth.
Pour the filling into the crust, and bake at 400 F. for 15 minutes. Sprinkle the topping over the top of the pie. Reduce the oven temperature to 350 F., and bake for about 45 additional minutes, or until a sharp knife inserted in the center of the pie comes out clean.
Allow the pie to cool to room temperature before cutting into wedges and serving. Or refrigerate and serve chilled.
NUTRITIONAL FACTS (PER SERVING) Calories: 197, Carbohydrates: 41 g, Cholesterol: 1 mg, Fat: 0.8 g, Fiber: 3.1 g, Protein: 7.9 g, Sodium: 176 mg
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