Low fat pumpkin pie

Name: Low fat pumpkin pie
Total time: 4200 s
Yield: 16 servings
Cuisine: American
Ingredients: 4 cup mashed pumpkin; 1 can nonfat sweetened condensed milk (14 oz); 1/2 cup nonfat skim milk; 4 medium eggs; 2 tsp cinnamon; 1/2 cup brown sugar; 1 tsp nutmeg; 1 tsp ginger; 2 pie crusts (9")

THH @cook_2989844

Adapted the standard pie recipe to a low fat low carbohydrate version more suitable for a diabetic.

THH @cook_2989844

Adapted the standard pie recipe to a low fat low carbohydrate version more suitable for a diabetic.

Saved

Ingredients

1 hour 10 mins

16 servings

4 cupmashed pumpkin
1 cannonfat sweetened condensed milk (14 oz)
1/2 cupnonfat skim milk
4 mediumeggs
2 tspcinnamon
1/2 cupbrown sugar
1 tspnutmeg
1 tspginger
2pie crusts (9")

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Steps

1 hour 10 mins

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.