Light Pumpkin Pie
Light Pumpkin Pie recipe
Yield
16 servingsPrep
10 minCook
80 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | each |
pie shell (9 inch)
deep dish, frozen, thawed |
|
| 16 | ounces |
pumpkin
canned |
|
| 6 | envelopes |
artifical sweetener
low calorie |
* |
| 1 | teaspoon |
nutmeg
|
|
| 1 ½ | cups |
milk
non-fat |
|
| 1 | x |
whipped topping, prepared
|
*
|
| 1 | x |
orange zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 15 | ml |
honey
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cinnamon
|
|
| 1 | each |
pie shell (9 inch)
deep dish, frozen, thawed |
|
| 462.4 | ml/g |
pumpkin
canned |
|
| 6 | envelopes |
artifical sweetener
low calorie |
* |
| 5 | ml |
nutmeg
|
|
| 355 | ml |
milk
non-fat |
|
| 1 | x |
whipped topping, prepared
|
*
|
| 1 | x |
orange zest
|
*
|
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.
