Low fat pumpkin pie. In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. That's right, pumpkin pie is made with pretty healthy ingredients. It's the sugar and pie crust where all the calories are, so I simply use less sugar as I find most recipes to be too sweet anyway, and roll the crust out thinner.
Now for a man who loves all sweet treats and rarely likes my healthier creations. Mix sugar, cinnamon, nutmeg, and salt together in a bowl. In a separate bowl, combine all liquid ingredients with the energ or flax, and whisk. You can have Low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Low fat pumpkin pie
- It's 4 cup of mashed pumpkin.
- It's 1 can of nonfat sweetened condensed milk (14 oz).
- Prepare 1/2 cup of nonfat skim milk.
- Prepare 4 medium of eggs.
- You need 2 tsp of cinnamon.
- You need 1/2 cup of brown sugar.
- It's 1 tsp of nutmeg.
- It's 1 tsp of ginger.
- Prepare 2 of pie crusts (9").
Wholesome Yum is a keto low carb blog. Recommended Video Most of the fat in a pumpkin pie resides in the crust. So if you're looking for a taste of pumpkin pie but with fewer calories and less fat, simply use fat-free evaporated milk and bake the pie recipe in a pie pan or dish sprayed with nonstick cooking spray. For my low carb pumpkin pie recipe, I prefer to use concentrated stevia powder as the sweetener.
Low fat pumpkin pie step by step
- 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..
I find the spice blend really hides any aftertaste from the stevia. I've been making pumpkin pie sweetened with stevia for over ten years. And, I've finally perfected my own recipe so this will be the one I'll be baking from now on. I've scanned the web and all my favorite light cooking recipe sites to assemble a great collection of low-fat healthy pumpkin dessert recipes: pumpkin custards, low-fat pumpkin flan, low-fat pumpkin bread pudding, pumpkin pie dip, pumpkin milkshakes, pumpkin nog, lighter pumpkin trifle, pumpkin rice pudding and a lighter version of pumpkin. Empty can of pumpkin into bowl.
Recipe: Yummy Low fat pumpkin pie. There are any Recipe: Yummy Low fat pumpkin pie in here.