The Perfect Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
The Perfect Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
| Servings |
| 8 |
| Servings |
| 8 |
Ingredients
- Crust
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp cinnamon
- 1 tsp honey
- 1/2 cup canola-oil margarine
- 4 tbsp ice water
- Filling
- 2 cups pumpkin purée
- 1/2 cup fat-free condensed milk
- 2 large eggs
- 1/4 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp vanilla extract
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- For the crust, combine flours, cinnamon and honey in a food processor and pulse. Add margarine and pulse until mixture resembles coarse crumbs.
- Add water a tablespoon at a time, pulsing until mixture clumps together. Roll out pastry and place in a 9-in. pie plate, trim edge to 1-in. overhang, and flute with your fingers.
- In a bowl, whisk together all ingredients until smooth. Pour into pastry and bake, uncovered, until set, for about 45 minutes. Let cool before serving.
Recipe Notes
Per Serving: 265 calories, 7 g protein, 13 g fat (3 g saturated fat), 33 g carbohydrates, 4 g fibre, 53 mg cholesterol, 279 mg sodium
Cuisine
