Light Pumpkin Pie With An Indian Twist Food

LIGHT PUMPKIN PIE

Steps:

• Preheat oven to 350°F.
• Coat a 9 inch pie pan with nonstick cooking spray.
• In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
• In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
• Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
• (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).

LIGHT AND CREAMY PUMPKIN PIE

Steps:

• Mix the first 7 ingredients together in a large bowl.
• Add the eggs, then the two milks and mix well.
• Pour into an unbaked pie shell.
• Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.

FOUR EGG EXTRA LIGHT PUMPKIN PIE

Steps:

• Preheat oven to 400*.
• Form the pie shell. You may use a mix or your favorite recipe. Make a built up crust in a standard nine-inch pie pan. A dark pan works best.
• Mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. Some fibers may stick to the beaters; remove and discard them.
• Place the pie shell on a rack in the center of the oven. Pull the oven rack half out. Immediately pour the filling into the pie shell.
• Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. A knife inserted near the center should come out clean when done.
• Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.