Yummy Low-Fat Pumpkin Pie
A healthy and decadent pumpkin pie that tastes amazing with a fruit topping or cool whip.
Yield
12 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
pumpkin
canned |
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cups |
sugar
dark brown, packed |
|
| 2 | cups |
milk
evaporated, nonfat |
|
| ¼ | cup |
sugar
granulated |
|
| 1 | container |
liquid egg substitute
equivalent of 4 eggs |
* |
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pumpkin
canned |
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
sugar
dark brown, packed |
|
| 473 | ml |
milk
evaporated, nonfat |
|
| 59 | ml |
sugar
granulated |
|
| 1 | each |
liquid egg substitute
equivalent of 4 eggs |
* |
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 3E+1 | ml |
butter
melted |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended.
Add evaporated milk, egg substitute and butter and stir to combine.
Pour enough filling into prepared pie shell to fill.
Pour remaining filling into 2 to 3 custard cups to bake along with pie.
Bake pie and filled cups at 425℉ (220℃) for 10 minutes.
Reduce heat to 350℉ (180℃) and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean.
Custard cups should be baked until set.
Cool to room temperature and serve, or cover and chill before serving.
