Lemon Pumpkin Pie

Name: Lemon Pumpkin Pie
Yield: 8.0
Ingredients: 1.5 cup Pumpkin Puree; 0.75 cup Egg Beaters Egg Substitute; 0.75 cup Evaporated Skim Milk; 0.3333 cup Maple Syrup; 0.5 teaspoon Cinnamon; 0.5 teaspoon Ginger; 0.25 teaspoon Grated Nutmeg; 1.0 cup Nonfat Vanilla Yogurt; 1.0 tablespoon Lemon Juice; 2.0 teaspoon Grated Lemon Rind

Lemon Pumpkin Pie is a home-style recipe made with Pumpkin Puree, Egg Beaters Egg Substitute, Evaporated Skim Milk, Maple Syrup, Cinnamon, and Ginger. Serves 8.

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🍽 Serves 8.0

Ingredients

1.5 cup Pumpkin Puree
0.75 cup Egg Beaters Egg Substitute
0.75 cup Evaporated Skim Milk
0.3333 cup Maple Syrup

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Method (preview)

1
Preheat oven to 350 degrees. Coat a 9-inch pie plate with nonstick spray; set
2
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

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