Pumpkin Pie lowfat Recipe
Category: Low Fat diet recipes
(1 votes, average: 5 out of 5)
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Absolutely, delicious and traditional pumpkin pie. With between 120-160k a slice. Very low fat depending on the crust you use it can have less than a gram of fat a slice. Very healthy because of the pumpkin and protein from the soy.
Servings: 8-10
Ingredients:
1 can or fresh (15oz) of pumpkin pulp
You have options for the milk
You can use 10 oz soymilk and add 1 extra egg white and a teaspoon of baking powder
You can use lowfat eggnog (you can buy it at Publix among other places)
Or you can use what I usually use which is
Fat free evaporated milk (your grocery store probably has it, I've bought it at Publix, Winn-Dixie, and Kroger's
3 egg whites (if you are using the evaporated milk)
1 tablespoon of cinnamon
2/4 to 3/4 cup of brown sugar (matter of taste)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoons of allspice
1 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon of cloves
Another variation is the SPICE Pumpkin Pie (the main flavor is spice)
Add 5 Tablespoons of crystalized ginger (none of the pieces should be bigger than pea sized
2-4 tablespoons of cinnamon
1/4 teaspoon of ground cloves
A dash of zanizabar cloves
3 teaspoons allspice
1 teaspoon nutmeg
1/2 teaspoon cumin
You will love this if you like spices, but the pumpkin pie will be brown instead of orange.
Directions:
Mix all dry ingredients in a bowl. Beat in egg whites and gradually stir in the soy milk, evaporated milk, or eggnog depending on your preference.
Pour into your lowfat crust
Bake at 400 for 20 minutes. Then reduce temperature to 350 and bake for 30- 40 minutes. You know the pie is done when your knife, totohpick, or skewer comes out clean
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Tags: delicious, Dessert, healthy, low fat
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