Low fat pumpkin pie
Low fat pumpkin pie

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, low fat pumpkin pie. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Low fat pumpkin pie is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Low fat pumpkin pie is something which I’ve loved my whole 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 recipe, we have to prepare a few ingredients. You can cook low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Low fat pumpkin pie:
  1. Make ready 4 cup mashed pumpkin
  2. Take 1 can nonfat sweetened condensed milk (14 oz)
  3. Make ready 1/2 cup nonfat skim milk
  4. Prepare 4 medium eggs
  5. Prepare 2 tsp cinnamon
  6. Prepare 1/2 cup brown sugar
  7. Get 1 tsp nutmeg
  8. Take 1 tsp ginger
  9. Get 2 pie crusts (9")

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. Low-Fat Pumpkin Pie recipe: Try this Low-Fat Pumpkin Pie recipe, or contribute your own.

Instructions 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.

Cool to room temperature and serve, or cover and chill before serving. There's no pastry in this recipe, which cuts out a lot of the fat. The spiced pumpkin filling creates its out "pastry" whilst it's cooking. View top rated Low fat pumpkin pie recipes with ratings and reviews. Low fat pumpkin pie filling. low fat and as good as the old fashined highfat one.

So that’s going to wrap this up with this exceptional food low fat pumpkin pie recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget 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!