Thanksgiving and Pumpkin Pie

I don't know about all of you, but I love to eat! And one of my favorite times of the year to eat is, of course, Thanksgiving. But boy do I feel those guilt pangs afterwards trying to remember (maybe I'm trying to forget) the long list of foods that I over-indulged in. But...I have come up with some recipes that will help me, and now you, feel less guilty while still being able to eat the foods that are so tasty. I will post these recipes over the next few days, and also throw in a few helpful hints and tips as well.

So I am going to kick start my recipe posts with my favorite....Pumpkin Pie! I could eat just the pie for my meal and be quite content. And what's a better way to start off a meal than with dessert?! Okay, that's backwards, but I really could start any meal on any given day with dessert.

Pumpkin Pie

1 unbaked 9-inch deep dish pie shell (4 cup volume)
3/4 c. granulated sugar
1 Tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 large egg whites
1 15-oz. can Libby's 100% Pure Pumpkin
1 12-oz. can Nestle's Carnation Evaporated Fat Free Milk

Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Do not freeze.

Serves: 8
Per one slice serving:
220 calories, 39 g. carbohydrates, 2 g. fiber, 6 g. protein, 5 g. fat, 5 mg. cholesterol, 300 mg. sodium

TIP: Using egg whites instead of whole eggs is a great way to reduce the fat content of a recipe while keeping the protein.