Classic Pumpkin Pie
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
Canned evaporated milk--not to be confused with sweetened condensed milk--is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat of your pie, while maintaining its rich texture.
3 1/2 other carbohydrate, 2 fat