Low Fat Pumpkin Pie w/Low Fat Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For Crust:1 1/3 C flour1/2 tsp salt1/3 C canola oil3 tbsp skim milkFor Pie:1 - 15oz can pumpkin1 - 14oz can fat free sweetened condensed milk8 egg whites1 tsp ground cinnamon1/2 tsp ground ginger1/2 tsp ground nutmeg1/2 tsp salt
For Crust:
Combine flour and salt in a bowl. Blend oil and milk in a bowl. Add to flour mixture. Stir with a fork until it forms into large clumps. Press into a ball. Flatten to form 5-6 inch "pancake." Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.
For pie:
Preheat oven to 425F.
Whisk pumpkin, condensed milk, egg whites, spices and salt in a medium bowl until smooth.
Pour into pie crust and bake for 15 minutes.
Reduce oven temperature to 350F and continue baking 35-40 minutes until a knife inserted 1 inch from crust comes out clean. Cool.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARYG1178.
Combine flour and salt in a bowl. Blend oil and milk in a bowl. Add to flour mixture. Stir with a fork until it forms into large clumps. Press into a ball. Flatten to form 5-6 inch "pancake." Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.
For pie:
Preheat oven to 425F.
Whisk pumpkin, condensed milk, egg whites, spices and salt in a medium bowl until smooth.
Pour into pie crust and bake for 15 minutes.
Reduce oven temperature to 350F and continue baking 35-40 minutes until a knife inserted 1 inch from crust comes out clean. Cool.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARYG1178.
Nutritional Info Amount Per Serving
- Calories: 334.5
- Total Fat: 9.4 g
- Cholesterol: 6.4 mg
- Sodium: 402.4 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 2.5 g
- Protein: 10.8 g
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