Guilt-Free Pumpkin Pie

Pumpkin pie is an all-time favorite Thanksgiving dessert. And while the pumpkin itself is nutritious (pumpkin is rich in fiber and potassium plus other key nutrients like calcium, iron, vitamin C, and B vitamins), the crust, milk and added sugars in most pumpkin pies can put some extra calories in your totals for the day. So here’s a guilt-free version for you to try and enjoy! TIP: A reduced-fat graham cracker crust may be substituted to lower the amount of fat even more!

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pumpkin pie

Guilt-Free Pumpkin Pie


Ingredients

Scale
  • 1 tablespoon all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 can (15 oz each) solid-pack pumpkin
  • 1 can (12 oz each) fat free evaporated milk
  • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
  • 1 graham cracker pie crust (9-inch), unbaked
  • Reddi-wip® Fat Free Dairy Whipped Topping, optional

Instructions

  1. Preheat oven to 450°F.
  2. Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
  3. Bake 20 minutes.
  4. Reduce oven temperature to 350°F. Bake 35 minutes more or until knife inserted in center comes out clean.
  5. Cover edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning.
  6. Cool completely on wire rack.

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