Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, low fat pumpkin pie. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Low fat pumpkin pie is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Low fat pumpkin pie is something which I’ve loved my whole life.
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.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Make ready 4 cup mashed pumpkin
- Get 1 can nonfat sweetened condensed milk (14 oz)
- Take 1/2 cup nonfat skim milk
- Get 4 medium eggs
- Prepare 2 tsp cinnamon
- Get 1/2 cup brown sugar
- Take 1 tsp nutmeg
- Take 1 tsp ginger
- Make ready 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. These yummy pumpkin pie bites are low carb & sugar/gluten/dairy free! Inspired by fall and bursting with flavor our pumpkin pie fat bombs are the best!
Steps to make 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.
This easy and delicious crustless pumpkin pie has such a rich and almost custard-like texture. You will fall completely in LOVE with the recipe! This pumpkin pie recipe is crazy. Healthy Pumpkin Pie: Ultimate Thanksgiving Pies. Pumpkin pie is a must for Thanksgiving.
So that’s going to wrap it up for this special food low fat pumpkin pie recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
