Yield: 8 servings
Measure | Ingredient |
---|---|
1 pack | Fat-free cream cheese -- (8 |
\N \N | Oz) softened |
¼ cup | Granulated sugar |
1 teaspoon | Vanilla |
1 \N | Egg white -- whipped |
1¼ cup | Pumpkin |
½ cup | Granulated sugar |
1 teaspoon | Cinnamon |
¼ teaspoon | Ginger |
¼ teaspoon | Nutmeg |
¼ teaspoon | Salt |
2 \N | Egg whites -- whipped |
1 cup | Evaporated skimmed milk |
CRUST
FILLING
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour. To prepare filling, combine cream cheese, ¼ cup sugar, vanilla, and egg white in a mixing bowl. Spread mixture onto prepared pie pan. To prepare filling, combine pumpkin, ½ cup sugar, cinnamon, ginger, nutmeg, salt, egg whites, and milk in another mixing bowl. Bake for 50 to 60 minutes or until top layer is set.
Recipe By : Anita A. Matejka