Low Fat Pumpkin Pie w/Low Fat Crust

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Low Fat Pumpkin Pie w/Low Fat Crust calories by ingredient


Introduction

I combined the Low Fat Pumpkin Pie recipe from SP with a low fat pie crust recipe I found on another site. I'm hoping my family will never know the difference! I combined the Low Fat Pumpkin Pie recipe from SP with a low fat pie crust recipe I found on another site. I'm hoping my family will never know the difference!
Number of Servings: 8

Ingredients

    For Crust:
    1 1/3 C flour
    1/2 tsp salt
    1/3 C canola oil
    3 tbsp skim milk

    For Pie:
    1 - 15oz can pumpkin
    1 - 14oz can fat free sweetened condensed milk
    8 egg whites
    1 tsp ground cinnamon
    1/2 tsp ground ginger
    1/2 tsp ground nutmeg
    1/2 tsp salt

Tips

Garnish as desired. Store leftovers covered in the refrigerator.


Directions

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.