Very Moist Pumpkin Pie
Submitted by tysbabe
A very moist, custardy pumpkin pie spiced with cinnamon, ginger, nutmeg and clove. Lightened up with sugar substitute and skim milk for a lighter slice on the Thanksgiving table.
YIELD
12 servingsPREP
25 minCOOK
25 minREADY
50 minThe name says it all. This pumpkin pie skews soft and custardy rather than dense, thanks to a double dose of dairy: skim milk and non-fat evaporated milk whisked right into the spiced pumpkin.
It also goes easy on the waistline. A sugar substitute stands in for white sugar and non-fat margarine builds the crust, so you get all the warm-spice comfort in a lighter slice.
The spice blend is the classic quartet: cinnamon, ginger, nutmeg, and clove. Pour the filling into an unbaked shell and bake it hot until a knife slipped between the center and the edge comes out clean.
Then comes the hard part. Let it cool fully to room temperature before slicing, because a warm custard pie slumps and weeps. A little whipped cream and a dusting of cinnamon, and you’ve got a pie worth the wait.
Pro Tips
- Pull the pie when the center still has a slight jiggle. Carryover heat finishes setting the custard as it cools.
- A nearly pourable filling is normal going in. The eggs firm it up in the oven.
- Cool it completely, then chill, for the cleanest slices.
- Use fresh, recently opened spice jars. Old ground spices taste flat and dusty.
Variations
- Use real sugar or brown sugar in place of the substitute for a richer, more traditional pie.
- Swap the four spices for a couple teaspoons of pumpkin pie spice if that’s what’s in the cupboard.
- Add a splash of vanilla or a spoonful of molasses for deeper, darker flavor.
Ingredients
Directions
Preheat the oven to 400 Degrees F.
Combine the pumpkin, sweetener, salt, and spices, blending well then blend in the eggs, milk, and evaporated milk.
Pour into the unbaked pastry shell and bake until a knife inserted between the center and outside come out clean.
Cool to room temperature before serving.
Pie Crust: Sift the flour and salt together, then dribble the margarine over the surface.
Stir, with a fork, until completely mixed then add the water to the margarine-flour mixture and stir until a smooth ball if formed.
Roll out the dough to fit the pie pan.
Place in the pie pan and flue the edges with the fork.
Refrigerate if the crust is to be filled prior to baking.
If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust.
Bake at 450℉ (230℃) for 13 to 15 minutes or until golden brown.
Serve with whipped cream and sprinkle with cinnamon if desired.
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