Low Fat Pumpkin Pie
Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite. Top with a guilt-free whipped topping for an indulgent dessert without the calories.
Ingredients
- 1 cup (240 ml) egg substitute
- 30 ounces (850 g) pumpkin
- 1½ cup (335 g) granulated sugar
- 1 teaspoon (3 g) salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 cups (720 ml) low fat evaporated milk
- 3 pie shells, unbaked
- whipped cream, for topping
Directions
- Preheat oven to 425°F (220°C).
- Place all ingredients into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4 or 5.
- Blend for 20-25 seconds or until smooth.
- Pour into three 9-inch (23 cm) unbaked deep-dish pie shells.
- Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
- Filling will be soft, but firms up as it sets and cools.
- Chill and serve topped with whipped topping.
Notes
For one pie, cut recipe in half.
Nutrition Information
| Serving Size | 1 slice |
| Amount Per Servings | |
| 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 |
Low Fat Pumpkin Pie is rated
out of
5 by
1.
Rated 5 out of
5
by
Liz H from
Great recipe
This pumpkin pie tastes great and couldn't be easier. I have made this recipe twice. Both times, I halved the ingredients to make one deep dish pie; I used two eggs instead of 0.5 cup egg substitute and omitted the ground cloves. It is so easy and I'm pleased it has gotten great reviews from my family and friends. Thank you for such an easy and tasty recipe!
Date published: 2019-12-17
