Low fat pumpkin pie
Adapted the standard pie recipe to a low fat low carbohydrate version more suitable for a diabetic.
Low fat pumpkin pie
Adapted the standard pie recipe to a low fat low carbohydrate version more suitable for a diabetic.
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Fresh pumpkin pie Fresh pumpkin pie
I saw a lack of fresh Pumpkin pie so I figured since I am making some today I would go ahead and upload. Enjoy!
-
-
Crustless pumpkin pie Crustless pumpkin pie
Something unique and different but delicious in every way.
-
-
-
Vegan Pumpkin Pie Vegan Pumpkin Pie
This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.
betsy.hudson -
Pumpkin pie Pumpkin pie
My sister told me to bring a pumpkin pie to our Thanksgiving redo, and this is what I came up with
-
-
Crustless Pumpkin Pie Crustless Pumpkin Pie
One of the only good things to come out of my mom’s second marriage. We haven’t gone back to traditional pumpkin pie since.
More Recipes
Comments