Baked Pumpkin Pie(Serve With Low-Fat Whipped Topping)
A creamy, spiced pumpkin pie with a flaky crust, perfect for fall gatherings and holiday desserts, complemented by low-fat whipped topping for a light finish.
Ingredients
- 1 unbaked 9-inch pie shell
- 2/3 cup granulated sugar ⓘ
- 1/8 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1 pinch ground cloves ⓘ
- 1 1/2 cups canned pumpkin ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 1/2 cups evaporated skim milk ⓘ
- 1/2 teaspoon orange rind
- 3 egg whites ⓘ
Instructions
- Preheat oven to 450°F (232°C).
- Combine granulated sugar, salt, cinnamon, ginger, ground nutmeg, and ground cloves in a bowl.
- Stir in canned pumpkin until well blended.
- Add vanilla extract, evaporated skim milk, orange rind, and slightly beaten egg whites to the mixture.
- Beat until smooth and well combined.
- Pour the filling into the unbaked 9-inch pie shell.
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 325°F (163°C).
- Bake until a knife inserted comes out clean, about 45 minutes.
Tips & Substitutions
To enhance the flavor of your baked pumpkin pie, consider adding a tablespoon of maple syrup or a splash of bourbon to the filling mixture. If you don't have evaporated skim milk, regular evaporated milk or even coconut milk can be used as a substitute. For a firmer texture, you can incorporate a tablespoon of cornstarch into the pumpkin mixture. This pie pairs wonderfully with low-fat whipped topping for a creamy finish.
Serving Suggestions
For an impressive presentation, dust the top of your baked pumpkin pie with a light sprinkle of cinnamon or nutmeg before serving. It pairs excellently with low-fat whipped topping or vanilla ice cream. For a festive touch, serve alongside a warm cup of spiced apple cider or a scoop of The Victorian Tea Room'S Squash Casserole for balanced flavors.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to four days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pumpkin Pie(Serve With Low-Fat Whipped Topping) contains roughly 223 calories, with 9g protein, 35g carbohydrates, and 5g fat. It is a good source of protein (18% of the Daily Value), iron (16% of the Daily Value), and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1295mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree the pumpkin until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the canned version. Remember to adjust the spices to taste as fresh pumpkin can be less concentrated in flavor.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. It may still have a slight jiggle, but it should not be liquid. Keep an eye on the crust; if it starts to brown too quickly, cover the edges with foil.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Once baked, allow it to cool completely before storing it in the refrigerator. This will help the flavors meld together, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).