How To Make Low-fat, Crustless Pumpkin Pie
- October 15, 2009
- 2,327 Views
Writer
Rosemarie_Lennon
Music
James Panepinto
Voice Over Artist
Robyn Ferrari
Enjoy pumpkin pie without all the calories of the crust with this easy-as-pie recipe.
You Will Need
- A 15-ounce can of pure pumpkin
- A 12-ounce can of fat-free evaporated milk
- 3 egg whites
- ½ c. sugar
- 1½ tsp. pumpkin pie spice
- An oven-proof, standard-size casserole dish
- Whipped cream or low-fat whipped topping (optional)
Step 1: Preheat oven
Preheat the oven to 425 degrees Fahrenheit.
Step 2: Mix all ingredients
Put the pumpkin, evaporated milk, egg whites, sugar, and pumpkin pie spice in a large bowl. Whisk the ingredients until smooth.
Make sure you use 100 percent pure pumpkin, not pumpkin-pie filling.
Step 3: Pour into baking dish
Pour the mixture into an oven-proof, standard-size casserole dish.
Step 4: Bake for 15 minutes
Bake it for 15 minutes, then lower the oven temperature to 350 degrees and bake it for another 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Refrigerate and serve
Refrigerate until chilled. Serve with whipped cream or low-fat whipped topping if you like, and enjoy!
Many nutritionists consider pumpkin a “super food” because it is low in calories and high in fiber.
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Comments (1)
Yum! Your cooking videos always look delish!
over 2 years ago by HeatherM
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