Low fat pumpkin pie
Low fat pumpkin pie

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, low fat pumpkin pie. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Low fat pumpkin pie is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Low fat pumpkin pie is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you can achieve it.

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

Instructions 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’s going to wrap this up for this special food low fat pumpkin pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!