Festive Pumpkin Pie

• 1 unbaked 9-inch pastry shell, highly fluted
• 1 can (30 oz.) pumpkinpie filling
• 2/3 cup undiluted evaporated milk
• 1/2 cup cholesterol-free egg product
• Non-dairy prepared whipped topping, for garnish
• orange zest, for garnish

1. Whisk pie filling, evaporated milk and egg substitute in large bowl until well blended.
2. Pour into prepared crust.
3. Bake at 425F for 15 minutes.
4. Reduce oven temperature to 350F.
5. Bake 50 to 60 minutes more or until knife inserted 2 inches from center comes out clean.
6. Cool completely.
7. Serve garnished with whipped topping and orange peel if desired.

pastry shell, filling, milk, cholesterolfree egg, nondairy, orange zest

Taken from www.kraftrecipes.com/recipes/festive-pumpkin-pie-53892.aspx (may not work)