Name: Lighter Libby's® Pumpkin Pie
Prep time: 10 s
Cook time: 40 s
Total time: 50 s
Yield: 8
Ingredients: 1 unbaked 9-inch (4-cup volume) deep-dish pie shell; 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 ounces) LIBBY'S® 100% Pure Pumpkin; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk; Light whipped cream (optional)

MAKE IT

Step 1

Mix sugar, cornstarch, cinnamon, 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 2

Pour into pie shell.

Step 3

Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 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. (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° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 15 to 20 minutes or until pies test done. If using a metal or foil pan, bake on preheated heavy-duty baking sheet. Do not freeze as this will cause filling to separate from crust.