Lite Pumpkin Pie
Prep Time: 10 minutes
Bake Time: 55 to 65 minutes
Chill Time: 2 hours
Yield: 8 servings
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup Karo® Lite Syrup (33% Fewer Calories) OR Light Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
1 (9-inch) unbaked deep-dish pie crust
Preheat oven to 425°F. Mix sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well.
Pour into pie crust.
Bake at 425°F for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in pie center comes out clean.
Cool a minimum of 2 hours before serving.
Nutrition tip: To reduce calories further, try using sucralose in place of all or part of the sugar; OR use egg substitute or 1 whole egg and two whites in place of the 2 eggs; OR use evaporated skim milk instead of evaporated milk.