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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Take a taste of this classic Southern dessert and you'll never guess it's been lightened up. The pleasing pie gets great flavor from a hint of pumpkin spice. Given to me from a friend. Ingredients:
ingredients |
2 pounds sweet potatoes ( about 3 medium ) |
3/4 cup packed brown sugar |
1/4 cup all-purpose flour |
2 tsp. grated orange peel |
1 tsp. pumpkin pie spice |
1 tsp. vanilla extract |
1/8 tsp. salt |
1 cup fat-free milk |
1/2 cup egg substitute |
1 unbaked pastry shell with pan ( 9-inches ) |
1/2 reduced-fat whipped topping |
Directions:
1. 1)Bake sweet potatoes at 350 for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.
2. 2)In a bowl, combine the pulp, brown sugar, flour, orange peel, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell.
3. 3)Bake at 375 for 45 – 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.
4. Serving Size: 1/8 of pie
5. Calories per serving with topping: 319, Fat: 8g, Cholesterol: 6mg, Sodium: 196mg, Carbohydrate: 56g
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