Pumpkin Pie

Pumpkin pie is a classic and obligatory for Christmas Eve dessert. This version is particularly light and flavorful and a breeze to whip up.

Pumpkin Pie (taken from Skinnytaste and altered slightly)

  • 15 oz canned pumpkin
  • 2 tbsp Country Crock Light butter spread
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup skim milk
  • 1 large egg
  • 2 egg whites
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen deep dish pie crust (thawed to room temperature)

Preheat oven to 350 F.

Place pumpkin in large bowl. Add butter and mix well. Add remaining ingredients and mix well until smooth. Pour filling into unbaked pie crust.

Bake 60 minutes or until knife inserted in center comes out clean.