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Light and Easy Pumpkin Custard Pie Recipe

Light and Easy Pumpkin Custard Pie Recipe
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WebMD Recipe

  • 1/3 cup
    granulated sugar
  • 1/3 cup
    packed dark brown sugar
  • 3/4 teaspoon
    ground cinnamon
  • 1/2 teaspoon
    ground nutmeg
  • 1 pinch
    ground cloves
  • 1 1/2 cups
    canned pumpkin
  • 1 teaspoon
    vanilla extract
  • 1 1/4 cup
    canned evaporated skim milk
  • 2 teaspoons
    orange zest (orange peel), finely chopped
  • egg whites, lightly beaten
  • 1/4 cup
    rum (you can substitute orange juice for the rum if you prefer)
  • 1 single
    pie crust
  1.  Preheat oven to 425°F.
  2.  In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
  3. Beat with electric mixer until nice and smooth. Fold in the rum.
  4.  Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325°F and bake for 45 minutes more or until knife inserted in the filling comes out clean.
  5. Let cool and refrigerate until served. Serve with a little dollop of light whipping cream if desired.
Nutritional Information

Makes: 12 servings
  • Calories161
  • Protein4 g
  • Carbohydrates22 g
    • Dietary fiber1.2 g
  • Fat5.3 g
    • Saturated fat1.4 g
  • Cholesterol1 mg
  • Sodium129 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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