Pumpkin Pie(Diet)
A creamy, spiced pumpkin pie with a flaky pastry shell, perfect for fall festivities or holiday desserts, offering warm flavors of pumpkin and pumpkin pie spice.
Ingredients
Instructions
- Heat the milk in the microwave until boiling for scalding.
- In a mixing bowl, combine pumpkin, egg beaters, pumpkin pie spice, and salt.
- Mix in the heated milk thoroughly.
- Pour the mixture into the pastry shell.
- Bake at 350°F (175°C) for approximately 45 minutes or until set.
- Allow to cool before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim. If you want to reduce calories further, unsweetened almond milk can be a great substitute for traditional milk. Make sure to drain any excess moisture from the pumpkin to avoid a soggy pie. To enhance the flavor, add a splash of vanilla extract to the filling mixture.
Serving Suggestions
Serve your pumpkin pie with a dollop of light whipped cream or a scoop of vanilla frozen yogurt for a delightful contrast. It pairs beautifully with Oven Fried Zucchini Spears for a light meal. Consider garnishing with a sprinkle of cinnamon or nutmeg on top for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can warm the entire pie in a low oven for about 10 minutes at 300°F (150°C).
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Diet) contains roughly 19 calories, with 0g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 500mg per serving (22% 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, but make sure to cook and puree it until smooth. Roast or steam the pumpkin until tender, then blend it to achieve the right consistency. Fresh pumpkin can provide a fresher flavor compared to canned, but ensure it's well-drained to avoid excess moisture.
Is this recipe suitable for vegans?
This recipe is not vegan due to the use of egg beaters and milk. However, you can substitute egg beaters with a flaxseed mixture or silken tofu, and use plant-based milk alternatives to make it vegan-friendly. Additionally, replace margarine with vegan butter for a complete vegan pie.
How do I know when my pie is done baking?
Your pumpkin pie is done when the filling is set but still slightly jiggly in the center. A toothpick inserted into the filling should come out clean. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks and a dry texture.
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).