My family likes pumpkin pie and they expect to have one on Thanksgiving and Christmas! I have been making this recipe for over 10 years and we love it! It couldn’t be easier and yes, I do cheat and use a store bought crust. This is not a low sugar recipe but it is lower in fat but you would never know it as it tastes as rich and delicious as it’s full fat cousin! This photo is from last Thanksgiving. It really is the best reduced fat pumpkin pie!I whip real cream and have a little dollop on my slice with some freshly grated nutmeg. This is a special treat!
The Best Reduced Fat Pumpkin Pie
- 1 9″ unbaked pie shell
- 1 – 15 ounce can pumpkin
- 1 – 14 ounce Eagle Brand Fat Free Sweetened Condensed Milk
- 4 egg whites
- 2-3 teaspoons pumpkin pie spice
Pre-heat oven to 425 degrees.
Combine all the rest of the ingredients, stir until combined. Pour into pie shell. Bake for 15 minutes, reduce oven temperature to 350 degrees. Bake 25 – 30 minutes longer. Cool. Cut into 8 servings.
Yield: 8 Servings
Per Serving: 271 Calories; 7g Fat (22.7% calories from fat); 8g Protein; 47g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 197mg Sodium.
Old WWP 6 / New WWPP 7
Adapted from the Borden Eagle Brand Web Site.