Filling—-
1 1/2 c Pumpkin
3/4 c Egg whites — whipped
3/4 c Evaporated skim milk
1/3 c Maple syrup
1/2 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
Topping—-
1 c Fat-free vanilla yogurt
1 tb Lemon juice — at room
Temperature
2 ts Lemon peel — grated
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.
Yields
8 Servings