Makes - 10 SE R V I N GS
Macros: 137 Cal, Fat 5g, Carbs 25g, Protein 3g, Fibre 1.5g
I N G R E D IE N TS:
15 OZ Canned Pumpkin Puree
2 TBSP Whipped Butter, softened
3/4 CUP Light Brown Sugar, unpacked
1/2 CUP Fat free Milk
1 Lg Egg
2 Large Egg whites
1/2 Tsp Pumpkin Spice
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1 Tsp Vanilla extract
1 Frozen Pie Crust sheet, Pillsbury (thawed at room temperature)
Directions:
Preheat oven to 350 degrees. Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30% so that your final curst is 5 oz. Place in a 9" pie dish, cutting off excess dough.
Place pumpkin puree in a large bowl. Add butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake about 70-75 minutes, or until a knife inserted in centre comes out clean. Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
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