Pumpkin Pie With Graham Cracker Crust(Low-Fat Recipe)
A light and flavorful pumpkin pie with a crisp graham cracker crust, perfect for fall gatherings or a satisfying dessert with warm spices and a low-fat twist.
Ingredients
Instructions
- Mix graham cracker crumbs, fructose, allspice, and melted corn oil margarine together.
- Press the mixture into a 9-inch pie pan to form the crust.
- Bake in a preheated oven at 375°F for 8 minutes.
- Allow to cool before filling.
Tips & Substitutions
To enhance the flavor of your crust, consider adding a pinch of cinnamon or nutmeg to the graham cracker mixture. If you're looking for a gluten-free option, substitute the graham crackers with gluten-free graham cracker crumbs. Be sure to press the crust firmly in the pie pan to prevent it from crumbling when serving. This low-fat crust can also be used in other desserts, like a Lazy Dessert.
Serving Suggestions
Serve your pumpkin pie with a dollop of light whipped cream or a scoop of low-fat vanilla ice cream for added creaminess. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, garnish with a sprinkle of cinnamon or nutmeg. This pie makes a perfect dessert for Thanksgiving or any gathering, complementing dishes like Crock-Pot Turkey(Easy!) or Smoked Sausage And Cabbage Skillet Dinner.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the whole pie in a preheated oven at 350°F for 10-15 minutes until heated through. This will help maintain the texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie With Graham Cracker Crust(Low-Fat Recipe) contains roughly 74 calories, with 0g protein, 6g carbohydrates, and 7g fat.
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 a different sweetener instead of fructose?
Yes, you can substitute fructose with other sweeteners like stevia, honey, or agave syrup. Just remember to adjust the quantity since different sweeteners have varying levels of sweetness. If using liquid sweeteners, you may need to slightly reduce the amount of margarine to maintain the crust's texture.
How can I make this recipe even healthier?
To make the pumpkin pie even healthier, you can use whole wheat graham cracker crumbs instead of regular ones. Additionally, consider reducing the amount of sugar or using unsweetened applesauce as a sweetener substitute. This will not only cut calories but also add moisture to the crust.
Can I freeze the pumpkin pie?
Yes, you can freeze the pumpkin pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 2 months. To thaw, move it to the refrigerator overnight before serving. Reheat individual slices as needed.
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).