Light Pumpkin Pie With An Indian Twist - cooking recipe

Ingredients

1/2 teaspoon garam masala
1/2 teaspoon ginger
1 teaspoon cinnamon
2/3 cup sugar
15 ounces canned pumpkin
3/4 cup egg substitute
1 1/2 cups skim milk
1 ready-made pie crust

Preparation

Preheat oven to 425\u00b0F.
Combine garam masala, ginger, cinnamon, and sugar in a small bowl.
In a large bowl, combine pumpkin, sugar and spices, and egg substitute.
Slowly mix in skim milk.
Pour pumpkin filling into the ready-made pie crust.
Bake at 425\u00b0F for 15 minutes, then lower heat to 350\u00b0F for 45-60 minutes. The pie is done when a knife inserted near the middle comes out clean.