Low-Fat Pumpkin Pie
photo by Chef RZ Fan
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2⁄3 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger, ground
- 1⁄2 teaspoon nutmeg, ground
- 1 pinch clove, ground
- 1 1⁄2 cups canned pumpkin
- 1 1⁄2 cups evaporated skim milk
- 1⁄2 teaspoon orange rind, grated
- 3 egg whites, slightly beaten
- 1 teaspoon vanilla extract
- 1⁄2 cup orange juice
- 9 inches low-fat pie shells, unbaked (graham cracker is fine)
directions
- Preheat oven to 450F.
- In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
- pumpkin and stir well
- Add vanilla, evaporated milk, orange rind and egg whites
- Beat with an electric mixer until smooth
- Fold in orange juice
- Pour into unbaked pie shell bake for 10 minutes
- Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.
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Reviews
-
4.5 stars...actually! This pie was a surprising treat! The texture was identical to a normal pumpkin pie recipe. I even cut back to 1/2 cup of sugar and it was still plenty sweet. My only complaint was that the batter was too much for a 9-inch pie pan by quite a bit. Other than that - great Holiday alternative!
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What a pleasant surpise this pie was. I was quite concerned because I ALWAYS make Libby's tradional but daughter and I are both dieting and this was the year to try something new. I used frozen pie crusts and covered the edges with foil. It took over 30 minutes over the posted cooking time. I lost track but just kept checking till it was "set" and the knife clean. It could be my oven but regardless the pie came out great. It is a healthy keeper for us. Thank you so much for sharing it.