Low-Fat Pumpkin Pie Recipe

As the crisp autumn air embraces us, there’s nothing quite like gathering around the table with family and sharing a delightfully seasonal treat. Today, I’m excited to share a unique twist on a classic favorite – Low-Fat Pumpkin Pie. This pie is not only rich and creamy but also lighter on your waistline, making it a perfect addition to your fall festivities. It combines the joy of indulgence with the comfort of knowing you’re making a healthier choice, perfect for creating those cherished family memories.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 (12 oz) can evaporated low-fat milk
• 3/4 cup packed brown sugar
• 1/2 cup egg substitute
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 pre-made low-fat pie crust

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pumpkin puree, evaporated low-fat milk, brown sugar, egg substitute, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well combined.
3. Pour the pumpkin mixture into the pre-made low-fat pie crust, spreading evenly.
4. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes, or until a knife inserted in the center comes out clean.
5. Allow the pie to cool on a wire rack before slicing and serving.

Helpful Tips

To make this Low-Fat Pumpkin Pie even easier, you can use a store-bought pumpkin pie spice blend instead of individual spices. For an added touch of sweetness, top your pie with a dollop of low-fat whipped cream or a sprinkle of cinnamon.

Storage Instructions

This pie can be stored in the refrigerator for up to 4 days. Wrap it tightly with plastic wrap or store it in an airtight container.

Ingredient Substitutions

If you don’t have egg substitute on hand, you can use 2 large eggs instead. For a dairy-free option, try using a plant-based evaporated milk alternative.

Pairings

This Low-Fat Pumpkin Pie pairs beautifully with a cup of hot apple cider or a warm spiced tea. For a hearty fall meal, serve it alongside roasted turkey or a seasonal vegetable medley.

We hope you enjoy making and savoring this delectable Low-Fat Pumpkin Pie. Don’t forget to share your delicious creations with us on Instagram using #ZynahzRecipes or by tagging @Zynahz. We love seeing your beautiful dishes and hearing your feedback. Visit our website at https://www.zynahz.com/ to leave your thoughts and subscribe to our newsletter for more delightful recipes and updates. Follow Zynahz on social media for daily inspiration and cooking tips!