Low Fat Pumpkin Pie Recipe

Low Fat Pumpkin Pie

Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite. Top with Guilt-Free Whipped Topping for an indulgent dessert without the calories.

Total Time1 Hour 10 Minutes
Yield
3 pies
DifficultyIntermediate

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

1 cup 240 ml egg substitute
30 ounces 850 g pumpkin
1½ cup 335 g granulated sugar
1 teaspoon 3 g salt, optional
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 cups 720 ml low fat evaporated milk
3 pie shells, unbaked
whipped cream for topping

1. Preheat oven to 425°F (220°C).
2. Place all ingredients into the Vitamix container and secure lid.
3. Select Variable 1.
4. Turn machine on and slowly increase speed to Variable 4 or 5.
5. Blend for 20-25 seconds or until smooth.
6. Pour into three 9-inch (23 cm) unbaked deep-dish pie shells.
7. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
8. Filling will be soft, but firms up as it sets and cools.
9. Chill and serve topped with whipped topping.