Ingredients for The Best Light Pumpkin Pie
- 1 1/2 cups gingersnap crumbs
- 2 large egg whites
- 1 (15 ounce) can pumpkin puree
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 (12 fluid ounce) can evaporated skim milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 prepared pie crust
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How to Make The Best Light Pumpkin Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Pour the mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 4 hours or overnight to allow the flavors to meld and the filling to set completely.
- Serve chilled and enjoy! Top with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
72g
Fat
0g
Carbs
7g
