Lemon Pumpkin Pie

1 1/2 cups pumpkin puree
3/4 cup Egg beaters(r) 99% egg substitute
3/4 cup evaporated skim milk
1/3 cup maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon grated nutmeg
1 cup nonfat vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon rind

Preheat oven to 350 degrees. Coat a 9-inch pie plate with nonstick spray; set aside. In a large bowl, beat together the pumpkin puree, egg substitute, milk, syrup, cinnamon, ginger and nutmeg. Pour into the pie plate. Bake at 350 degrees for 55 minutes, or until a knife inserted in the center comes out clean. Cool. In a small bowl, whisk together the yogurt, lemon juice and lemon rind. Spread on top of the pie. Chill.

Makes 8 servings.

Lemon Pumpkin Pie printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.