Low fat pumpkin pie - Turned out great! Very moist.. Today I am sharing this Low fat pumpkin pie! A quick and easy dinner that is ready in under 40 minutes! Combine all of the ingredients into either a large bowl or food processor. Pour your mix into either a oven-safe pie dish sprayed with. You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic. Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite.
Top with Guilt-Free Whipped Topping for an indulgent dessert without the With the use of the pumpkin pie vitamix recipe the pumpkin pie was easy and delicious.
I love recipes which are consistently easy.
Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas.
You can cook Low fat pumpkin pie with 9 Ingredients and 8 steps. See the following guide!
Ingredients for Low fat pumpkin pie:
- 4 cup mashed pumpkin.
- 1 can nonfat sweetened condensed milk (14 oz).
- 1/2 cup nonfat skim milk.
- 4 medium eggs.
- 2 tsp cinnamon.
- 1/2 cup brown sugar.
- 1 tsp nutmeg.
- 1 tsp ginger.
- 2 pie crusts (9").
This will give the stuffed pumpkin time to firm up as well. To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Low fat pumpkin pie filling. low fat and as good as the old fashined highfat one. Hey, we all love pumpkin pie, right?
Step by step how to cook 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..
You didn't think that it could be done? Well feast your eyes (and mouth) on this! Thanksgiving is coming up, and we all know what that means! Hey, we all love pumpkin pie, right? These yummy pumpkin pie bites are low carb & sugar/gluten/dairy free!