The best delicious Low-fat Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat Pumpkin Pie recipe today!
Hello my friends, this Low-fat Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Low-fat Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Low-fat Pumpkin Pie.
What Makes This Low-fat Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Low-fat Pumpkin Pie.
Ready to make this Low-fat Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Pumpkin, canned
3/4 c Sugar, dark brown, packed
1/4 c Sugar, granulated
1/4 ts Salt
2 c Milk, evaporated, nonfat
1 ea Egg substitute,=
Equivalent
1 ts Cinnamon, ground
1/2 ts Ginger, ground
1/2 ts Nutmeg, ground
– to 4 eggs
2 tb Butter, melted
1 ea Pie shell, unbaked,=
9-inch
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 degrees for 10 minutes. Reduce heat
to 350 degrees 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.
Each of 10 servings contains about: 318 calories; 239 mg sodium; 8
mg=7F cholesterol; 13 grams fat; 43 grams carbohydrates; 8 grams
protein.
Yields
1 Servings
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