Recipe Yummy Low fat pumpkin pie

Low fat pumpkin pie ~ Happy Cooking - right now is being sought after by many commpany around us, one of them is you. They already are get used to to take advantage of internet on smartphone to get information to be used idea. Therefore I give Information about Low fat pumpkin pie is can you make it idea. You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic. Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite.

Combine all of the ingredients into either a large bowl or food processor. Pour your mix into either a oven-safe pie dish sprayed with. Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. you able cook Low fat pumpkin pie using tools 9 ingredient 8 step. this is it Your way for make it.

The ingredients and seasoningsu for cooking Low fat pumpkin pie

1. Buddy also needs 4 cup mashed pumpkin.
2. Please buddy prepare 1 can nonfat sweetened condensed milk (14 oz).
3. Please buddy prepare 1/2 cup nonfat skim milk.
4. Buddy also needs 4 medium eggs.
5. Please buddy prepare 2 tsp cinnamon.
6. You need to prepare 1/2 cup brown sugar.
7. capable need to provide too 1 tsp nutmeg.
8. You need 1 tsp ginger.
9. Please buddy prepare 2 pie crusts (9").

This will give the stuffed pumpkin time to firm up as well. To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. This low-fat crunchy pumpkin pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy. The crust includes ground almonds and cooking oats, which gives it a crunchy texture.

The Step by step how to cook Low fat pumpkin pie

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..

The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla. These yummy pumpkin pie bites are low carb & sugar/gluten/dairy free! Inspired by fall and bursting with flavor our pumpkin pie fat bombs are the best! Keywords: homemade pumpkin bread, Low Fat Pumpkin Bread, pumpkin bread from scratch, pumpkin bread recipe, pumpkin bread with real pumpkin. Think I might try this with lowfat granola sprinkled on top instead of the pepitas and may make it into muffins!

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