Recipe of Super Quick Homemade Low fat pumpkin pie

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, low fat pumpkin pie. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Have you ever had low-fat impossible pumpkin pie? While I love pumpkin pie, I'm not a fan its soggy crust. To make my Impossible Pumpkin Pie a little more Weight Watchers friendly, and turn it into a "low-fat impossible pumpkin pie," I substituted fat-free evaporated milk for regular. Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite.

Low fat pumpkin pie is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Low fat pumpkin pie is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Low fat pumpkin pie:

1. Get 4 cup mashed pumpkin
2. Get 1 can nonfat sweetened condensed milk (14 oz)
3. Take 1/2 cup nonfat skim milk
4. Get 4 medium eggs
5. Take 2 tsp cinnamon
6. Make ready 1/2 cup brown sugar
7. Make ready 1 tsp nutmeg
8. Make ready 1 tsp ginger
9. Take 2 pie crusts (9")

This low-fat crunchy pumpkin pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy. The crust includes ground almonds and cooking oats, which gives it a crunchy texture. The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla. Hey, we all love pumpkin pie, right?

Instructions to make Low fat pumpkin pie:

1. Preheat oven to 425°F.
2. Prepare pie crusts. For convenience I use packaged crusts but please feel free to make from scratch if you prefer.
3. Add pumpkin to a large bowl. If you use canned pumpkin use two 15 oz cans. Stir in the condensed milk and the skim milk.
4. Use another bowl and lightly beat the eggs. Stir the eggs into the pie filling.
5. Add the spices and the brown sugar. Stir thoroughly to mix.
6. Pour filling into the crusts. Note: Filling is thicker than many other pumpkin pie recipes.
7. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake another 40 minutes or until an inserted knife comes out clean.
8. Cool on racks for 30 minutes before serving.

The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla. Hey, we all love pumpkin pie, right? You didn't think that it could be done? Well feast your eyes (and mouth) on this! Thanksgiving is coming up, and we all know what that means!

So that’s going to wrap it up for this exceptional food low fat pumpkin pie recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!