Ingredients:
3 cups sugar
1-1/2 tsp. salt
1-1/2 Tbs. cinnamon
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cloves
4-1/2 cups canned pumpkin
4-1/2 cups evaporated skim milk
1-1/2 cups lowfat milk
6 eggs, slightly beaten
3 ready-made pie crusts
1 quart plus 2 cups light frozen dessert topping
Instructions:
Preheat oven to 425°F. Combine all ingredients, except
pie crust and topping, in a bowl. Beat until smooth. Transfer mixture to
pie crust and bake 10 minutes. Lower heat to 300°F and bake another
45 minutes, or until filling is firm. Serve with dessert topping.
Quantity:
Makes 24 servings (3 pies)
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