Yummy Low-Fat Pumpkin Pie – a delicious recipe with pumpkin, salt, sugar dark brown, milk, sugar, liquid egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine pumpkin, sugars, cinnamon, ginger, nutmeg and salt in large bowl and beat until well blended.
2
Add evaporated milk, egg substitute and butter and stir to combine.
3
Pour enough filling into prepared pie shell to fill.
4
Pour remaining filling into 2 to 3 custard cups to bake along with pie.
5
Bake pie and filled cups at 425F (220C) for 10 minutes.
6
Reduce heat to 350F (180C) and bake 35 to 40 minutes longer or until wood pick inserted into center comes out clean.
7
Custard cups should be baked until set.
8
Cool to room temperature and serve, or cover and chill before serving.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cup pumpkin canned, 1/4 teaspoon salt, 3/4 cups sugar dark brown, packed, 2 cups milk evaporated, nonfat, and more.
Yes, Yummy 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.
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