Low-Fat Pumpkin Pie Recipe

Name: Low-Fat Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger, ground; 1/2 teaspoon nutmeg, ground; 1 pinch clove, ground; 1 1/2 cups canned pumpkin; 1 1/2 cups evaporated skim milk; 1/2 teaspoon orange rind, grated; 3 egg whites, slightly beaten; 1 teaspoon vanilla extract; 1/2 cup orange juice; 9 inches low-fat pie shells, unbaked (graham cracker is fine)

Servings: persons

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1 pinch clove, ground
1 1/2 cups canned pumpkin
1 1/2 cups evaporated skim milk
1/2 teaspoon orange rind, grated
3 egg whites, slightly beaten
1 teaspoon vanilla extract
1/2 cup orange juice
9 inches low-fat pie shells, unbaked (graham cracker is fine)

1
Preheat oven to 450F.
2
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
3
pumpkin and stir well
4
Add vanilla, evaporated milk, orange rind and egg whites
5
Beat with an electric mixer until smooth
6
Fold in orange juice
7
Pour into unbaked pie shell bake for 10 minutes
8
Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, ground, 1/2 teaspoon nutmeg, ground, and more.

Yes, Low-Fat Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Pumpkin Pie

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