Thanksgiving

Low Fat Pumpkin Pie w/Low Fat Crust is for Dessert.

Low Fat Pumpkin Pie w/Low Fat Crust takes 15 minutes to prepare.

Low Fat Pumpkin Pie w/Low Fat Crust takes 60 minutes to cook.

Low Fat Pumpkin Pie w/Low Fat Crust makes 8 servings.

The ingredients for Low Fat Pumpkin Pie w/Low Fat Crust are:

For Crust:
1 1/3 C flour
1/2 tsp salt
1/3 C canola oil
3 tbsp skim milk

For Pie:
1 - 15oz can pumpkin
1 - 14oz can fat free sweetened condensed milk
8 egg whites
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Here is how you make Low Fat Pumpkin Pie w/Low Fat Crust:

For Crust: Combine flour and salt in a bowl. Blend oil and milk in a bowl. Add to flour mixture. Stir with a fork until it forms into large clumps. Press into a ball. Flatten to form 5-6 inch "pancake." Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.For pie:Preheat oven to 425F.Whisk pumpkin, condensed milk, egg whites, spices and salt in a medium bowl until smooth.Pour into pie crust and bake for 15 minutes.Reduce oven temperature to 350F and continue baking 35-40 minutes until a knife inserted 1 inch from crust comes out clean. Cool.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MARYG1178.

The nutritional information for Low Fat Pumpkin Pie w/Low Fat Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 334.5

• Total Fat: 9.4 g
• Cholesterol: 6.4 mg
• Sodium: 402.4 mg
• Total Carbs: 51.5 g
• Dietary Fiber: 2.5 g
• Protein: 10.8 g