Low Fat Pumpkin Pie

Submitted by:

Dietary Interest:: low fat, low cholesterol, vegetarian

Low Fat Pumpkin Pie

Yield:

3 9-inch pie crusts (225 cm)

Total Time:

1 Hour 10 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 1 cup (240 ml) egg substitute
  • 3 1/2 cups (850 g) pumpkin, canned
  • 1 1/2 cups (300 g) granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3 cups (720 ml) evaporated low fat milk
  • 3 unbaked 9-inch (22.5 cm) pie shells
  • Whipped topping (optional)

Directions

  1. Preheat oven to 435°F (220°C).
  2. Place all ingredients into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 4 or 5.
  5. Blend for 20-25 seconds or until smooth.
  6. Pour into three 9-inch (23 cm) unbaked deep-dish pie shells.
  7. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
  8. Filling will be soft, but firms up as it sets and cools.
  9. Chill and serve topped with whipped topping.

For one pie, cut recipe in half.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 slice

Amount Per Serving

 
Calories 220
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 331 mg
Total Carbohydrate 36 g
Dietary Fiber 2 g
Sugars 27 g
Protein 6 g