Ingredients for Low Fat Pumpkin Pie
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Clove
- Canned Pumpkin
- Evaporated Skim Milk
- 1 tablespoon orange zest
- 3 large egg whites
- Vanilla Extract
- 2 tablespoons orange juice
- Pie Shells
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Low Fat Pumpkin Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Low Fat Pumpkin Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Add 1 (15-ounce) can pumpkin puree and stir until well combined.
- Stir in 1 teaspoon vanilla extract, 1 (12-ounce) can evaporated skim milk, 1 tablespoon orange zest, and 3 large egg whites.
- Beat with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gently fold in 2 tablespoons of orange juice.
- Pour the mixture into an unbaked 9-inch pie crust. Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 325°F (163°C). Continue baking for 45-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. For best results, chill in the refrigerator for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
100g
Fat
10g
Carbs
12g
