Ingredients
1 can (15 ounces) solid-pack pumpkin1 can (14 ounces) fat-free sweetened condensed milk1/2 cup egg substitute1/2 teaspoon salt1/2 teaspoon each ground ginger, cinnamon and nutmeg1 unbaked pastry shell (9 inches)
Preparation
In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
