Yummy Low-Fat Pumpkin Pie

• 1 1/2 cup pumpkin canned
• 1/4 teaspoon salt
• 3/4 cups sugar dark brown, packed
• 2 cups milk evaporated, nonfat
• 1/4 cup sugar granulated
• 1 each liquid egg substitute equivalent of 4 eggs
• 1 teaspoon cinnamon ground
• 1/2 teaspoon ginger ground
• 2 tablespoons butter melted
• 1/2 teaspoon nutmeg ground
• 1 each pie shell (9 inch) unbaked, 9 inch

1. Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended.
2. Add evaporated milk, egg substitute and butter and stir to combine.
3. Pour enough filling into prepared pie shell to fill.
4. Pour remaining filling into 2 to 3 custard cups to bake along with pie.
5. Bake pie and filled cups at 425F (220C) for 10 minutes.
6. Reduce heat to 350F (180C) and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean.
7. Custard cups should be baked until set.
8. Cool to room temperature and serve, or cover and chill before serving.
9. Each of 10 servings contains about: 318 calories; 239 mg sodium; 8 mg=7F cholesterol; 13 grams fat; 43 grams carbohydrates; 8 grams protein.

pumpkin, salt, sugar dark brown, milk, sugar, liquid egg substitute, cinnamon ground, ginger ground, butter, nutmeg ground, pie shell

Taken from recipeland.com/recipe/v/yummy-low-fat-pumpkin-pie-1817 (may not work)