Lemon pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pumpkin |
| ¾ | cup | Egg whites -- whipped |
| ¾ | cup | Evaporated skim milk |
| ⅓ | cup | Maple syrup |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Fat-free vanilla yogurt |
| 1 | tablespoon | Lemon juice -- at room |
| Temperature | ||
| 2 | teaspoons | Lemon peel -- grated |
Directions
FILLING
TOPPING
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour. To prepare filling, combine pumpkin, egg whites, milk, and maple syrup in a mixing bowl. In another small mixing bowl, combine cinnamon, ginger, and nutmeg. Mix wet ingredients dry ingredients just until moistened. Pour into mixture into prepared pan. Bake for 55 minutes. Cool on wire rack. Meanwhile, to prepare topping, combine yogurt, lemon juice, and lemon peel in a small mixing bowl.
Spread on top of the pie. Chill before serving.
Recipe By : The Healing Foods Cookbook