The Perfect Pumpkin Pie

This pumpkin pie recipe will be the star of your dessert table.

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
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. For the crust, combine flours, cinnamon and honey in a food processor and pulse. Add margarine and pulse until mixture resembles coarse crumbs.
  2. 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.
  3. 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