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Source: Nestle® Very Best Baking

Lighter Libby's Pumpkin Pie
Egg whites make this pumpkin pie a little lighter than traditional pies. It's lovely and spicy, just right after a hearty holiday meal. Try it with a dollop of fat-free sour cream sweetened with a small amount of sugar for a special treat.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
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1 unbaked 9-inch deep-dish pie shell, (4-cup vol)
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY ® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ ® Carnation ® Evaporated Fat Free Milk
light whipped cream, optional




PREHEAT the oven to 425 degrees F.



COMBINE the sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat the egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in the evaporated milk. Pour into the pie shell.



BAKE for 15 minutes. Reduce the oven temperature to 350 degrees F. and bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

(Do not freeze as this will cause filling to separate from crust.)



FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425 degrees F. oven for 15 minutes. Reduce temperature to 350 degrees F.; bake for additional 15 to 20 minutes or until pies test done.





Notes:
If using a metal or foil pan, bake on preheated heavy-duty baking sheet.

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