Low Calorie Pumpkin Pie
- Number of Servings: 8
Ingredients
Crust: 1 1/2 c whole-wheat pastry flour, plus additional for work surface 1 tsp sugar 1/4 tsp salt 1/2 tsp baking powder 1/3 c low-fat milk 1 egg yolk 1 tbsp neutral oil (I used canola) 1 tbsp apple cider vinegarFilling: Egg beaters, .5 cup (or 2 eggs) Pumpkin, 15 oz can Brown Sugar, .375 cup, packed Cinnamon, ground, .5 tsp Nutmeg, ground, .25 tsp Ginger, ground, .125 tsp Milk, canned, evaporated, nonfat, .75 cup I added more spices and used splenda in lieu of the brown sugar.
1) Preheat over to 375 degrees F. In the bowl of a food processor, combine flour, Sucanat, salt and baking powder. Pulse dry ingredients several time to mix thoroughly.
2) In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients. (The mixture will be partially crumbly, but will stick together when squeezed)
3)Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc, about 1/2 inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer dough to pie dish(9 inch). Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.
4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.
5) Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425ºF for 15 minutes. Reduce oven temperature to 350ºF and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool and refrigerate.
Serving Size: makes 8 pie pieces
Number of Servings: 8
Recipe submitted by SparkPeople user CALLISTOXO.
2) In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients. (The mixture will be partially crumbly, but will stick together when squeezed)
3)Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc, about 1/2 inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer dough to pie dish(9 inch). Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.
4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.
5) Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt - stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425ºF for 15 minutes. Reduce oven temperature to 350ºF and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool and refrigerate.
Serving Size: makes 8 pie pieces
Number of Servings: 8
Recipe submitted by SparkPeople user CALLISTOXO.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 2.8 g
- Cholesterol: 26.1 mg
- Sodium: 391.3 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 4.4 g
- Protein: 7.5 g
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