Chiffon pumpkin pie

MAKES 8 SERVINGS

2 cups pumpkin puree or 1 (16-ounce) can pumpkin

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 eggs

1 (8-ounce) carton low-fat sour cream

1/2 cup milk

1/2 cup brown sugar

3 tablespoons margarine or butter, melted

1 cup chopped hazelnuts or pecans

Pastry for 1 (9-inch) single- crust pie or one frozen pie crust

For pie filling: In large mixing bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg. Mix well. Add eggs, one at a time, beating lightly with a rotary beater after each addition. Stir in sour cream and milk. Mix well. Set aside.

For nut topping: In medium bowl, combine brown sugar and melted margarine or butter. Stir in chopped nuts.

Line 9-inch pie plate with pastry. Use fork to prick holes in pastry. Bake at 350 degrees for 10 minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.

To prevent overbrowning, cover the edge of the pie shell with foil. Bake at 375 degrees for 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled.

Leftovers can be refrigerated for up to three days.

Nutrition facts per serving: 403 calories, 25 g fat, 5 g saturated fat, 64 mg cholesterol, 39 g carbohydrates, 7 g protein, 202 mg sodium, 3 g fiber

University of Illinois Extension Office