Light Pumpkin Pie
Submitted by Bigdoglilsam
Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.
YIELD
16 servingsPREP
10 minCOOK
80 minREADY
90 minLight pumpkin pie that cuts the richness without flattening the flavor. Non-fat milk stands in for evaporated, and a mix of brown sugar, honey, and low-calorie sweetener keeps the sweetness layered instead of one-note. Three whole eggs do the work of setting the custard, so you still get that classic silky slice when the knife comes out clean.
The spice trio here ginger, cinnamon, and nutmeg leans warmer than most supermarket pies, with the ginger giving a faint snap on the finish. Bake it long and slow until the middle barely jiggles, then let it cool fully so the custard tightens up. A puff of whipped topping and a few threads of orange zest on each slice brighten the whole plate.
Chef Tips
- Gradually stir the milk in last so the eggs and sugar dissolve evenly. A grainy custard means the sugar went in too cold.
- The pie is done when a knife inserted halfway between center and edge comes out clean. The very middle should still wobble slightly, it sets as it cools.
- Thaw the frozen deep-dish shell completely before filling, otherwise the bottom stays pale and soggy.
- Grate fresh orange zest right before serving for the brightest aroma.
Variations
- Swap honey for maple syrup for a deeper, smokier sweetness.
- Use pumpkin pie spice in place of the individual spices if you’re short on time.
- Top with toasted pecans alongside the whipped topping for crunch.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium bowl, combine all but milk.
Gradually stir in milk.
Spoon mixture into pie shell and bake for 70 to 80 minutes or until knife inserted halfway between centre and edge comes out clean.
Let cool, then garnish each slice with 2 tablespoons of whipped topping and grated orange peel.
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