Cream cheese pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fat-free cream cheese -- (8 |
| Oz) softened | ||
| ¼ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla |
| 1 | Egg white -- whipped | |
| 1¼ | cup | Pumpkin |
| ½ | cup | Granulated sugar |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| 2 | Egg whites -- whipped | |
| 1 | cup | Evaporated skimmed milk |
Directions
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