Simple Way to Prepare Homemade Low fat pumpkin pie

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, low fat pumpkin pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Low fat pumpkin pie is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Low fat pumpkin pie is something that I’ve loved my entire life. They are fine and they look fantastic.

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.

To begin with this particular recipe, we must first prepare a few components. You can cook low fat pumpkin pie using 9 ingredients and 8 steps. Here is how you cook 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. Prepare 1/2 cup nonfat skim milk
4. Make ready 4 medium eggs
5. Get 2 tsp cinnamon
6. Take 1/2 cup brown sugar
7. Prepare 1 tsp nutmeg
8. Prepare 1 tsp ginger
9. Get 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?

Steps 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 is going to wrap this up with this exceptional food low fat pumpkin pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!