Low fat pumpkin pie
Low fat pumpkin pie

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, low fat pumpkin pie. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really 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 current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Low fat pumpkin pie is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you can achieve it.

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. Prepare 1/2 cup nonfat skim milk
  4. Make ready 4 medium eggs
  5. Get 2 tsp cinnamon
  6. Prepare 1/2 cup brown sugar
  7. Take 1 tsp nutmeg
  8. Get 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’s going to wrap it up with this exceptional food low fat pumpkin pie recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!