Baked Pumpkin Pie(Serve With Low-Fat Whipped Topping)

• 1 pie shell (9-inch; unbaked)
• 2/3 c. granulated sugar
• 1/8 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. ground nutmeg
• 1 pinch ground cloves
• 1 1/2 c. canned pumpkin
• 1 tsp. vanilla extract
• 1 1/2 c. evaporated skim milk
• 1/2 tsp. orange rind
• 3 egg whites, slightly beaten

1. Preheat oven to 450u0b0.
2. Combine sugar, salt, cinnamon, ginger, nutmeg and cloves.
3. Stir in pumpkin.
4. Add vanilla, evaporated milk, orange rind and egg whites.
5. Beat until smooth.
6. Pour into the pie shell.
7. Bake 10 minutes at 450u0b0.
8. Reduce heat to 325u0b0. Bake until knife inserted comes out clean, about 45 minutes.

pie shell, granulated sugar, salt, cinnamon, ginger, ground nutmeg, ground cloves, pumpkin, vanilla extract, milk, orange rind, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593129 (may not work)