Name: Lighter LIBBY'S® Pumpkin Pie with Whole-Grain Pie Crust
Prep time: 20 s
Cook time: 65 s
Total time: 220 s
Yield: 8
Ingredients: 1 cup whole-wheat or honey graham cracker crumbs (from 8 graham cracker squares); 1/2 cup whole-wheat pastry flour; 2 tablespoons canola or sunflower oil; 2 tablespoons dark brown sugar; 2 tablespoons ground flaxseed; 2 tablespoons wheat germ or ground pumpkin seeds; 2 teaspoons finely grated orange peel; 1 teaspoon ground gingerdivided; 1 large egg (with high omega-3 contentas noted on label)lightly beaten; 3/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 large egg whites; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; Light whipped cream (optional); 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

MAKE IT

Step 1

Preheat oven to 350° F. Lightly grease 9-inch pie plate.

Step 2

Combine graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and 1/2 teaspoon ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.

Step 3

Bake for 20 minutes or until crust is golden brown. Cool completely on wire rack.

Step 4

Increase oven temperature to 425º F.

Step 5

Mix granulated sugar, cornstarch, cinnamon, remaining 1/2 teaspoon ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

Step 6

Pour into pie crust.

Step 7

Bake for 15 minutes. Reduce temperature to 350º F; bake for an additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.