Low Cholesterol Pumpkin Pie
A smooth, flavorful pumpkin pie with warm spices, perfect for holiday dessert tables or cozy gatherings, suitable for those seeking a low-cholesterol option.
Ingredients
Instructions
- Mix the pumpkin, evaporated skim milk, egg whites, sugars, cinnamon, nutmeg, and ginger well in a bowl.
- Pour the mixture into an unbaked pie shell.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes or until the filling is set.
Tips & Substitutions
For a smoother filling, blend the ingredients in a food processor. If you want to reduce sugar, consider using a sugar substitute like stevia or monk fruit sweetener. You can also replace the egg whites with unsweetened applesauce for a vegan version. Adding a pinch of ginger can enhance the flavor, and consider using a whole grain pie crust for added nutrition. This pie is also delicious served with a dollop of low-fat whipped cream.
Serving Suggestions
Serve the pie slightly warm or chilled, topped with a dollop of low-fat whipped cream or a sprinkle of cinnamon. It pairs beautifully with Baked French Bread Toast for a delightful brunch. For a full meal, consider serving it alongside a light salad or a scoop of vanilla yogurt. This pie is a great addition to any fall gathering or holiday dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and warm the pie for about 10-15 minutes, or until heated through. You can also microwave individual slices for about 30-60 seconds, but be careful not to overheat, as it may make the pie soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Pumpkin Pie contains roughly 467 calories, with 11g protein, 63g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (44% of the Daily Value), vitamin C (26% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and calcium. It also contributes 12g of dietary fiber toward your daily target.
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 roast and puree it until smooth before adding it to the recipe. About 2 cups of cooked pumpkin will work perfectly. Just be aware that fresh pumpkin may have a slightly different moisture content compared to canned, so adjust your baking time as necessary.
How can I make this recipe gluten-free?
To make this Low Cholesterol Pumpkin Pie gluten-free, simply use a gluten-free pie crust. Many grocery stores offer pre-made gluten-free options, or you can make your own using gluten-free flour. Ensure that any additional ingredients, like the sugars, are certified gluten-free to avoid cross-contamination.
What can I do if the filling doesn't set?
If your filling doesn't set properly, it could be due to underbaking. Make sure to bake it until the center is firm and only slightly jiggles when moved. If it still doesn’t set, consider adding a tablespoon of cornstarch to the filling mixture next time, which can help thicken it.
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).