Best Light Pumpkin Pie

Best Light Pumpkin Pie

A lighter version of the classic recipe that rings in with 25% fewer calories.

• 9 inch pie pan

• 15 ounces pumpkin (canned, 1 can)

• 2 each egg whites

• 1 each egg

• .3 cups sugar

• 1 cup skim evaporated milk, canned

• 2 tsp pumpkin pie spice

• 8 ounce pie crust (make your own or buy one or see our recipe for olive oil pie dough on this website link at bottom)

• 10 tablespoons whipped cream (whipped soft for garnish )

• 10 each cranberries (for garnish (use leftover from cranberry sauce or steam for a few minutes in juice to sweeten and soften))

1. Roll the pie crust out very thin. Place in a 9 inch pie pan. Flute the edges of the crust.

2. Mix the pumpkin with the eggs with a whisk until smooth. Add the sugar and spice. Mix smooth.

3. Stir in the skim evaporated milk.

4. Pour the mixture into the pie pan. Bake until firm in the center at 325 or 350, for about 50-55 minutes.

5. Allow the pie to cool.

6. Top each slice of pie with a small rosette of whipped cream and a cranberry garnish.

Dessert

American, Holiday

Deep Dish Pumpkin Pie

This pumpkin pie has a vibrant, rich pumpkin flavor. It is also a deep dish style for even more pumpkin per slice

• pie pan that is 10 inches and 2 inches deep

• 29 ounces of pumpkin (1 large can or 2 small 15-ounce cans)

• 8 ounces eggs (about 4 or 5 (1 cup))

• .75 cups sugar

• 15 ounces of evaporated milk, canned (about 2 cups)

• 1 tablespoon pumpkin pie spice

• 8-ounce pie crust (make your own or buy one or see our recipe for olive oil pie dough on this website link at bottom)

• 8 ounces heavy cream (whipped soft for garnish )

• 1 tsp sugar (added to heavy cream)

• 10 sticks of orange zest

• 10 each cranberries (poached)

1. Roll the pie crust out very thin. Place in a large deep dish pie pan. Flute the edges.

2. Mix the pumpkin with the eggs with a whisk until smooth. Add the sugar and spice. Mix smooth.

3. Stir in the milk.

4. Pour the mixture into the pie pan. Bake until firm in the center at 325 or 350, for about 50-55 minutes.

5. Allow the pie to cool.

6. Whip the cream and sugar to soft peaks. (Or use store-bought canned whipped cream.) Top each slice of pie with a small rosette of whipped cream. Garnish each piece with a slice of orange zest and cranberry.

You can also make two 9-inch pies with this filling - increase the number of pie crusts to 2 and use regular-sized 9-inch pans.

Dessert

American, Holiday

Nutrition

Serving: 1slice (1/10th of the pie) | Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 205mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6752IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg