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Almost No Fat Pumpkin Pie

Print Recipe
Course Dessert

Ingredients
  

Pie Crust

  • 2 sleeves fat free graham crackers
  • 2 Tbs sugar
  • 1 packet Butter Buds sauce mix

Pie Filling

  • 1/2 cup fat free egg substitute or egg white
  • 1 cup unsweetened canned pumpkin
  • 1/3 cup white sugar
  • 2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup evaporated milk (fat free or skim)

Instructions
 

  • Preheat oven to 400 degrees. Prepare Butter Buds sauce according to package directions. Using a food processor or a rolling pin and plastic bag, crush graham crackers into small pieces (but not complete powder). Stir sugar and 2 Tbs of Butter Buds sauce. Mix until thoroughly combined. Dump crumbs into a 9-inch pie plate and press into a crust using a spoon or bottom of a measuring cup.
  • In a medium bowl, beat together egg substitute, pumpkin, sugar, spices, and evaporated milk. Pour into the prepared pie crust. Bake at 400 for 15 minutes, then lower oven to 325 and bake for another 35-45 minutes, until edges of pumpkin are set but center is still just a little jiggly. Remove from the oven and let cool for 2 hours before serving or refrigerating. Serves 6 to 8, depending how you cut it. Enjoy!