Step-by-Step Guide to Make Tasty Low fat pumpkin pie

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you a way to make a special dish, Low fat pumpkin pie. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Low fat pumpkin pie Recipe. In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.

You can cook Low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Low fat pumpkin pie

1. You need 4 cup of mashed pumpkin.
2. It’s 1 can of nonfat sweetened condensed milk (14 oz).
3. You need 1/2 cup of nonfat skim milk.
4. Take 4 medium of eggs.
5. Make ready 2 tsp of cinnamon.
6. Make ready 1/2 cup of brown sugar.
7. Make ready 1 tsp of nutmeg.
8. Take 1 tsp of ginger.
9. Make ready 2 of pie crusts (9").

Feel free to make it full fat if you dare, or add a little bit more spices for more of kick.Most of the fat in a pumpkin pie resides in the crust.So if you're looking for a taste of pumpkin pie but with fewer calories and less fat, simply use fat-free evaporated milk and bake the pie recipe in a pie pan or dish sprayed with nonstick cooking spray.Many recipes around the web call for making pumpkin pie low calorie by removing the crust, or using artificial sweeteners like Splenda, it doesn't have to be that way..

Low fat pumpkin pie instructions

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..

The preservatives of the store made brands?This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half!This tastes great and is excellent with fat free cool whip!!!

Adapted from my original pumpkin pie recipe (which was adapted from Hungry Girl) This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.Ginger-Chocolate Crunch Pumpkin Pie An easy gingersnap topping jazzes up this crustless pumpkin pie.Cranberry-Orange Almond Crunch Pumpkin Pie Bran cereal, almonds, and dried cranberries make a quick but pretty.This pumpkin fluff recipe is a terrific party dish for Halloween, Thanksgiving or fall time entertaining.It's a lifesaver when everyone else is stuffing their faces with pumpkin pie and you're trying to watch what you're eating.