Low Fat Pumpkin PieSubmitted by: ROSIE19531
IntroductionLower in fat and in sugars so we could all enjoy this pie even while we are on a diet. Lower in fat and in sugars so we could all enjoy this pie even while we are on a diet.
1 cup all-purpose flour
2 tablespoons Splenda sugar blend
1/4 cup light margarine
1 1/2 tablespoons cold water
For the Filling:
3/4 cup egg substitute
1/2 cup Splenda brown sugar blend
1 cup sugar free syrup
3 cups fat free evaporated milk
3 cups cooked, mashed pumpkin (approx. 3 pounds raw)
1 tablespoon dark rum
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Sift together the flour and Splenda sugar blend. Make a well in the center and add the margarine. Cut in with knives until the mixture resembles coarse breadcrumbs.
Mix in the cold water, working quickly to form a mass. Push the mixture with the heel of your hand to thoroughly combine. Roll into a ball, cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 425 degrees F. Roll out the pastry to line the bottom of a 9" springform pan, reserving leftover pieces to make cut-outs for the top of the pie.
Refrigerate for 30 minutes. Cover with parchment or waxed paper and baking weights (dried beans or rice). Bake for 10 minutes.
FOR THE FILLING:
Whisk together the eggs and Splenda brown sugar blend in bowl. Add the syrup and mix until smooth. Stir in the evaporated milk, pumpkin puree, rum, vanilla, spices and salt.
Combine thoroughly. Pour into the pre-baked pastry shell. Bake 15 minutes, then reduce heat to 350 degrees F and bake for 1 1/2 hours, or until a knife inserted in center comes out clean.
FOR THE CUT-OUTS:
Cut leaves or other decorative shapes from the leftover pastry. Place on cookie sheet, brush with egg wash and bake for approximately six minutes or until golden. Place pastry shapes on cooled pie.
Number of Servings: 12
Recipe submitted by SparkPeople user ROSIE19531.