Low fat pumpkin pie. 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.
I have made this recipe twice. Both times, I halved the ingredients to make one deep dish pie. A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.
Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, low fat pumpkin pie. One of my favorites food recipes. This time, I am going to make it a 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 popular of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes delicious. Low fat pumpkin pie is something that I have loved my entire life. They're fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Low fat pumpkin pie:
- {Prepare 4 cup of mashed pumpkin.
- {Get 1 can of nonfat sweetened condensed milk (14 oz).
- {Make ready 1/2 cup of nonfat skim milk.
- {Get 4 medium of eggs.
- {Take 2 tsp of cinnamon.
- {Make ready 1/2 cup of brown sugar.
- {Make ready 1 tsp of nutmeg.
- {Prepare 1 tsp of ginger.
- {Make ready 2 of pie crusts (9").
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. The wonderful thing about this super easy low fat pie, is there is no additional butter just natural ingredients of pumpkin, maple syrup, brown sugar and eggs.
Steps to make Low fat pumpkin pie:
- Preheat oven to 425°F..
- Prepare pie crusts. For convenience I use packaged crusts but please feel free to make from scratch if you prefer..
- 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..
- Use another bowl and lightly beat the eggs. Stir the eggs into the pie filling..
- Add the spices and the brown sugar. Stir thoroughly to mix..
- Pour filling into the crusts. Note: Filling is thicker than many other pumpkin pie recipes..
- 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..
- Cool on racks for 30 minutes before serving..
Look out for store bought rolled out pastry made with vegetable oil rather than butter. That will make for a healthier low fat alternative. View top rated Low fat pumpkin pie recipes with ratings and reviews. There's no pastry in this recipe, which cuts out a lot of the fat. The spiced pumpkin filling creates its out "pastry" whilst it's cooking.
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