POINTS® Value | 2 Servings | 12 Preparation Time | 10 min Cooking Time | 40 min Level of Difficulty | Easy
cakes | For a delicious topping on this made-over fall classic, try a dollop of low-fat sour cream sweetened with a pinch of sugar and cinnamon.
Ingredients
1 large egg(s) 1/3 cup sugar 1/4 tsp table salt 1 tsp ground cinnamon 1/2 tsp vanilla extract 1/2 tsp ground ginger 1/4 tsp ground nutmeg 15 oz canned pumpkin 3/4 cup fat-free evaporated milk 1 average pie crust, 9-inch, unbaked
Instructions
Preheat oven to 425°F (220°). In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined. Pour into pie shell.
Bake for 15 minutes. Reduce heat to 350°F (175°C) and bake until toothpick inserted into center comes out clean, about 25 minutes. Cool for 1 hour before serving.
