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.
Ingredients
| Pie crust, (recipe see the link below) | |||
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¾ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 15 | ounces |
pumpkin
1 can, puree and plain |
|
| 1 | cup |
milk, skim, evaporated
use 3/4 1% milk if you don't have evaporated milk |
|
| 1 | teaspoon |
vanilla extract
|
|
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.
Nutrition Facts
Serving Size 128g (4.5 oz)
