-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