Ingredients
Scale
1 tablespoon all-purpose flour
3/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 can (15 oz each) solid-pack pumpkin
1 can (12 oz each) fat-free evaporated milk
1/2 cup liquid egg whites
1 graham cracker pie crust (9-inch), unbaked
Fat-Free dairy whipped topping, optional
Instructions
- Preheat oven to 450°F.
- Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and egg whites. Beat with wire whisk until well blended. Pour into crust.
- Bake 20 minutes.
- Reduce oven temperature to 350°F. Bake 35 minutes more or until knife inserted in center comes out clean.
- Cover the edge of the crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning.
- Cool completely on wire rack.