Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Classic Low Fat Pumpkin Pie

StarStarStarStarHalf star

Your rating

Classic Low Fat Pumpkin Pie

A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.

 

Yield

8 servings

Prep

30 min

Cook

hrs

Ready

3 1/6 hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Pie crust, (recipe see the link below)
1 cup sugar
Camera
1 ½ teaspoons cinnamon
ground
Camera
¾ teaspoon nutmeg
ground
Camera
¼ teaspoon salt
Camera
2 large eggs
Camera
4 large egg whites
Camera
15 ounces pumpkin
1 can, puree and plain
Camera
1 cup milk, skim, evaporated
use 3/4 1% milk if you don't have evaporated milk
1 teaspoon vanilla extract
Camera

Ingredients

Amount Measure Ingredient Features
Pie crust, (recipe see the link below)
237 ml sugar
Camera
7.5 ml cinnamon
ground
Camera
3.8 ml nutmeg
ground
Camera
1.3 ml salt
Camera
2 large eggs
Camera
4 large egg whites
Camera
433.5 ml/g pumpkin
1 can, puree and plain
Camera
237 ml milk, skim, evaporated
use 3/4 1% milk if you don't have evaporated milk
5 ml vanilla extract
Camera

Directions

Prepare pie crust according to the recipe (see link blew), refrigerate as directed.

Position rack in lower third of oven, preheat to 425 degrees F.

Coat a 9-inch pie pan with cooking spray or grease with butter.

Combine sugar, cinnamon, nutmeg and salt in a large bowl.

Whisk in eggs and egg whites, until well blended.

Stir in pumpkin, whisking until smooth. Add milk and vanilla, whisk until well blended.

Roll out the dough on a lightly floured surface into an 11-inch circle.

Drape the dough over the rolling pin and fit it into the prepared pie pan.

Trim the pastry, fold the edges under and flute.

Place the pie pan on a baking sheet. Pour the filling into the crust.

Bake the pie for 10 minutes.

Cover the edges with strips of foil to prevent overbrowning.

Reduce oven temperature to 325℉ (160℃) and bake until the center barely jiggles when the pie plate is tapped, 55 to 60 minutes more.

Transfer to a wire rack and let cool.

Serve and enjoy.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 1579% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 140mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 178% Vitamin C 4%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Email this recipe