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PUMPKIN PIE WITH BRANDY CREAM TOPPING

NUTRITION INFO

Per Serving (1/8th, 3-inch wedge)

Calories: 270

Calories from fat: 70

Total Fat: 8 g

Saturated Fat: 0.5 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 240 mg

Total Carbohydrate: 38 g

Dietary Fiber: 3 g

Sugars: 21 g

Protein: 8 g

Exchanges: 2 starch, 0.5 fat-free milk, 1 fat

Prep Time: 15 minutes
Baking Time: 50 to 55 minutes
Cooling Time: 2 hours
Yield: 8 servings

Beta-carotene-rich pumpkin, fat-free evaporated milk and a myriad of spices unite for a healthful version of one of America’s classic holiday desserts. If you find that your kitchen cabinet is missing several of the spices, then purchase a tin of pumpkin pie spice blend and use 2 teaspoons of it in place of the combination of spices given.

Ingredients

1 (9-inch) Oil Pie Shell (click here for the recipe)
1 (15-ounce) can pumpkin
1/2 cup packed Splenda® Brown Sugar Blend
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup refrigerated egg substitute (equivalent to 6 eggs)
1 (12-ounce) can fat-free evaporated milk (1 1/2 cups)
1 teaspoon brandy or 1/4 teaspoon imitation brandy or rum flavoring
1 cup thawed, frozen fat-free whipped topping
8 toasted pecan halves (optional)

Instructions

Prepare the pastry shell as directed. Refrigerate the pastry shell while making the filling. Preheat the oven to 450° F.
For the filling, in a large bowl, stir together the pumpkin, brown sugar blend, cinnamon, ginger, nutmeg, cloves and salt. Stir in the egg substitute until combined. Slowly stir in the evaporated milk.
Place the unbaked pastry shell on the center oven rack. Carefully and slowly pour the pumpkin filling into the pastry shell. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350° F, and continue baking for 40 to 45 minutes or until a knife inserted near the center comes out clean (filling and edge may crack slightly). If necessary, to prevent overbrowning, cover the edge of the piecrust with foil during the last 10 minutes of baking.
Cool the pie on a wire rack for up to 2 hours. For longer storage, cover and refrigerate for up to 2 days. Just before serving, in a small bowl, gently stir the brandy into the whipped topping. Top each piece of pie with a dollop of whipped topping, and if desired, garnish with a pecan half.

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