Ingredients
15ozpumpkin,canned
2tbspwhipped butter,softened
¾cuplight brown sugar,unpacked
½cupmilk,fat free
1large egg
2large egg whites
½tsppumpkin pie spice
½tspground cinnamon
¼tspground nutmeg
1tspvanilla extract
1pie crust sheet,frozen, Pillsbury, thawed to room temperature
Preparation
Preheat oven to 350 degrees F.
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 crust is 5 oz.
Place into a 9-inch 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 to 75 minutes, or until knife inserted in center comes out clean.
Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
