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 |
