June Knight’s Healthy And Delicious Pumpkin Pie Recipe
Okay, So I love pie at Thanksgiving, so I took the classic pumpkin pie recipe and modified it just a little bit to keep the sugar, dairy, and cholesterol down! It is possible and it’s still good!
JUNE’S HEALTHY PUMPKIN PIE
Combine in Large bowl: 1/2 cup sugar, 1 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves, 1 cup of Egg Beaters, 1 can Pumpkin (15 oz.), 1 cup Unsweetened Soy Milk. Pour into either graham cracker crust or regular pie crust.
Bake at 425 degrees for 15 minutes, then reduce temp. to 350 degrees for 40-50 minutes (ubtill knife inserted near center comes out clean). Cool for 1-2 hours. Top with Fay Free whipped cream. Enjoy!