Low-Fat Pumpkin Pie Recipe

Low-Fat Pumpkin Pie RecipePhoto by: Taste of Home Low-Fat Pumpkin Pie Recipe Rating 5

You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.

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Low-Fat Pumpkin Pie Recipe
  • Prep: 10 min. Bake: 40 min. + cooling
  • Yield: 8 Servings
10 40 50

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup egg substitute
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground ginger, cinnamon and nutmeg
  • 1 unbaked pastry shell (9 inches)

Directions

  • In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Facts One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.

Originally published as Low-Fat Pumpkin Pie in Taste of Home October/November 2003, p23

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Reviews for Low-Fat Pumpkin Pie (2)

Low-Fat Pumpkin Pie Recipe

Low-Fat Pumpkin Pie

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Reviewed on Nov. 25, 2011 by JudithRN3

great recipe! We enjoy pumpkin all year -in many different recipes-this was added to the favorites! We all enjoyed it- a real "keeper"


Reviewed on Nov. 28, 2010 by peepcat

I make this recipe every Thanksgiving and Christmas! My family loves it more than regular pumpkin pie!

 
 
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