SUPER EASY LOW FAT PUMPKIN PIE

This pie is not 'zero' fat, but it is much lower in fat than most pumpkin pie recipes. And it is delicious. The pie is assembled in less than 5 minutes!  Thank you again to Enza, my baking guru!

 INGREDIENTS:

1 unbaked thawed all vegetable shortening  9- inch pie shell (Tenderflake -Blue box)
1 cup pureed pure canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup 1% milk
1/2 cup granulated sugar
1 egg, slightly beaten
1/2 teaspoon salt


METHOD:

Preheat oven to 400F.

In a medium size mixing bowl, add all the ingredients. Blend well with a whisk.  Pour into unbaked pie shell and pop into the oven for 55 to 60 minutes.

Pie is done when a table knife inserted in the center comes out clean. Filling will be soft but will set as it cools.  

TIPS:

1. I usually bake 2 pies. If you decide to do this, you will need to adjust the baking time by adding an extra 5 to 7 minutes.
2. Be sure to use a dry measuring cup to measure the canned pumpkin.
3. If your ingredients are cold, baking time may be a little longer.  I usually try to have the ingredients at room temperature to ensure quicker and uniform results.