Low fat pumpkin pie
Low fat pumpkin pie

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, low fat pumpkin pie. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Low fat pumpkin pie is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Low fat pumpkin pie is something which I have loved my entire life.

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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 4 cup mashed pumpkin
  2. Get 1 can nonfat sweetened condensed milk (14 oz)
  3. Make ready 1/2 cup nonfat skim milk
  4. Prepare 4 medium eggs
  5. Get 2 tsp cinnamon
  6. Get 1/2 cup brown sugar
  7. Get 1 tsp nutmeg
  8. Prepare 1 tsp ginger
  9. Take 2 pie crusts (9")

Low fat pumpkin pie filling. low fat and as good as the old fashined highfat one. View top rated Low fat pumpkin pie recipes with ratings and reviews. Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite. This pumpkin pie recipe is crazy.

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.

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. 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.

So that is going to wrap it up with this exceptional food low fat pumpkin pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!