Ingredients for Pumpkin Custard Pie Low Fat And Delicious
- 1 (15 ounce) can pumpkin puree
- Evaporated Skim Milk
- 1/2 cup granulated sugar (or to taste, can use less for lower sugar)
- Cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Flour
- 2 large egg whites
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How to Make Pumpkin Custard Pie Low Fat And Delicious
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate or tart pan with nonstick cooking spray.
- In a large bowl, whisk together the pumpkin puree, sugar, low-fat milk, eggs, pumpkin pie spice, and vanilla extract until completely smooth.
- In a separate bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gently fold the egg whites into the pumpkin mixture until just combined. Be careful not to overmix.
- Pour the mixture into the prepared pie plate.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The center should be just slightly jiggly.
- Let the pie cool completely on a wire rack before chilling in the refrigerator for at least 2 hours to allow it to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
61g
Fat
0g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Preparation Occasion Healthy Pies And Tarts Tarts Desserts Easy Beginner Cook Fall Holiday Event Kid Friendly Low Fat Vegetarian Pies Dietary Thanksgiving Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Inexpensive Healthy 2 Free Of Something Toddler Friendly Low In Something
