Low-Fat Pumpkin Pie - cooking recipe

Ingredients

1 (16 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated skim milk
1/2 c. granulated sugar
1/2 c. egg product
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. ground cloves
1 tsp. vanilla extract
1 unbaked 9-inch pie shell
low-fat whipped topping

Preparation

Heat oven to 350\u00b0.
Except for pie shell and garnish, beat all ingredients in a large bowl with mixer until smooth.
Pour into pie shell.
Bake 50 to 55 minutes, until knife inserted in center comes out clean.
Cool on wire rack, then chill about 4 hours or up to 2 days.
Just before serving, garnish with whipped topping; sprinkle cinnamon and pecan halves.