Light Pumpkin Pie

  • on November 14, 2009
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Ingrients & Directions

3 Beaten eggs
1/2 c Firmly packed brown sugar
1 tb Honey
1 ts Ground ginger
1 ts Cinnamon
1 9-inch deep-dish frozen pie
Shell, thawed
1 cn (16 oz.) pumpkin
6 pk Envelopes low-calorie
1 ts Nutmeg
1 1/2 c Nonfat milk
Whipped topping
Orange peel

1. Preheat oven to 350 F. 2. In a medium bowl, combine all but milk.
Gradually stir in milk. Spoon mixture into pie shell and bake for
70-80 minutes or until knife inserted halfway between centre and edge
comes out clean. Let cool, then garnish each slice with 2
tablespoons of whipped topping and grated orange peel.

8 Servings

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