Pumpkin Pie

Pumpkin Pie

A carb-light version of the traditional pie with a 36% calorie reduction.

Rating:

4 stars 4 stars 4 stars 4 stars (37 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 25 mins
Cooking Time: 40 mins
Extra Time: 30 mins
(for cooling)

Yield: 8 x slices (one 9-inch pie)

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 pastry for single-crust 9-inch pie *
  • 1 can (16 oz) pumpkin, no added salt
  • 1 can (12 oz) evaporated fat-free milk
  • 3 eggs
  • 3/4 cup cup Equal® Spoonful (or 18 packets Equal® sweetener) **
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 light whipped topping (optional)

Directions:

Preheat oven to 400°F.

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredients. Pour into pastry shell.

Bake in a preheated oven for 35 to 40 minutes or until a knife inserted into the pie center comes out clean.

Cool on wire rack. Serve warm or at room temperature. Garnish with light whipped topping, if desired.

Variations:

* Can use prepared pie crust or make one from scratch (see recipe link to Low-Fat Pastry).

** If preferred, replace 3/4 cup Equal® Spoonful with 3/4 cup granulated sugar.

Serving suggestions are not included in the nutritional analysis.

Tips:

For best results cool pie before slicing.

Thanks to Merisant/Equal® - www.equal.com