Muirhead Pecan Pumpkin Butter
Pumpkin Pie (low fat version)
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1 9-inch pie shell, unbaked
1 cup fat free liquid eggs
1½ cups Muirhead Pecan Pumpkin Butter (one 13.5-oz. jar)
1½ cups fat free evaporated milk (1 can)
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Beat fat free liquid eggs, Muirhead Pecan Pumpkin Butter and evaporated milk. Pour into unbaked pie shell. Bake in preheated 450° F. oven for 15 minutes. Reduce heat to 350° F. and bake for an additional 45 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8.
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| Muirhead – 2003 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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