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Skinny Pumpkin Pie
Skinny Pumpkin Pie
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Prep Time:
25 minutes
Total Time:
2 hours 25 minutes
Healthier crust with significantly less fat and calories than original recipe.
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 to 4 tablespoons fat-free (skim) milk
  • 3 egg whites or 1/2 cup fat-free egg product
  • 1/2 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated fat-free milk
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 425°F. Combine flour, 1 teaspoon sugar, 1/4 teaspoon salt, and oil in a medium bowl. Mix with a fork until well combined. Gradually add milk, 1 tablespoon at a time, mixing until dough is moistened and almost comes together. Use your hands to form the dough into a ball. Press the pastry into a 9-inch glass pie plate, shaping as desired.
  • In a medium bowl, gently whisk egg whites using a wire whisk or egg beater. Mix in the rest of the filling ingredients. Pour the filling into the pastry-lined pie plate and place it carefully on the oven rack. Bake for 15 minutes.
  • Lower the oven temperature to 350°F. Cover the edge of the pie crust with a 2- to 3-inch strip of foil to prevent over-browning. Bake for approximately 45 minutes more or until a knife inserted in the center comes out clean. Let the pie cool on a rack for at least 1 hour before serving. After cooling, the pie can sit at room temperature for up to 5 hours, then cover and refrigerate.

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