Healthy Holiday Pumpkin Pie
Finally, a pumpkin pie recipe that has all the flavor, but not all the fat of your typical recipe. Make this yummy pumpkin pie recipe any time - use canned pumpkin if fresh is not available - and enjoy a sweet treat that's practically good for you!
Notes
If you liked this pie recipe you'll love this collection that will help you Bake a Perfect Pie for Thanksgiving - 38 Recipes to Try.
Cooking Time1 hr
Ingredients
- 1 1/2 cup flour
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3 tablespoons skim milk
- 1 3/4 cup pumpkin
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon mace
- 1/4 teaspoon cloves
- 1 cup sugar substitute, such as Splenda
- 1 cup Egg Beaters 99% egg substitute
- 1 can evaporated skim milk
Instructions
- Preheat oven to 425 degrees F. Mix flour and salt together in medium mixing bowl.
- Measure oil. Add milk to oil but do not stir.
- Add liquid all at once to flour mixture. Stir lightly with fork until well mixed.
- Press dough into smooth ball. Roll between sheets of waxed paper and fit into pie plate, or press pastry into pie plate with fingers. Set aside.
- In large mixing bowl, blend pumpkin, salt, spices and sugar substitute until thoroughly combined.
- Add egg substitute and whisk together.
- Add evaporated milk in three increments, whisking thoroughly after each addition.
- Pour into prepared pie shell.
- Bake 15 minutes, then reduce temperature to 350 degrees F.
- Bake about 45 minutes longer, until metal knife inserted near center comes out clean.
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