Low fat pumpkin pie
Low fat pumpkin pie

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, low fat pumpkin pie. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Low fat pumpkin pie is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Low fat pumpkin pie is something which I have loved my whole life. They’re fine and they look wonderful.

This low-fat crunchy pumpkin pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy. The crust includes ground almonds and cooking oats, which gives it a crunchy texture. The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla.

To get started with this recipe, we must prepare a few ingredients. You can have low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Low fat pumpkin pie:
  1. Prepare 4 cup mashed pumpkin
  2. Get 1 can nonfat sweetened condensed milk (14 oz)
  3. Take 1/2 cup nonfat skim milk
  4. Prepare 4 medium eggs
  5. Make ready 2 tsp cinnamon
  6. Get 1/2 cup brown sugar
  7. Make ready 1 tsp nutmeg
  8. Take 1 tsp ginger
  9. Make ready 2 pie crusts (9")

Cool to room temperature and serve, or cover and chill before serving. Pumpkin pie is a must for Thanksgiving. This low-fat version is creamy and delicious, just like the original. In a large bowl, stir together granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg.

Steps to make Low fat pumpkin pie:
  1. Preheat oven to 425°F.
  2. Prepare pie crusts. For convenience I use packaged crusts but please feel free to make from scratch if you prefer.
  3. Add pumpkin to a large bowl. If you use canned pumpkin use two 15 oz cans. Stir in the condensed milk and the skim milk.
  4. Use another bowl and lightly beat the eggs. Stir the eggs into the pie filling.
  5. Add the spices and the brown sugar. Stir thoroughly to mix.
  6. Pour filling into the crusts. Note: Filling is thicker than many other pumpkin pie recipes.
  7. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake another 40 minutes or until an inserted knife comes out clean.
  8. Cool on racks for 30 minutes before serving.

Beat in the pumpkin, vanilla, evaporated milk, orange zest, and egg whites until smooth. DIRECTIONS In a large mixing bowl, beat eggs, sugar, pumpkin, vanilla, and applesauce until smooth. Pour dry mixture into pumpkin mixture and whisk until a smooth dough forms. Metric: A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture. Combine sugar, cinnamon, nutmeg and salt in a large bowl.

So that is going to wrap it up for this special food low fat pumpkin pie recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!