Pumpkin Pie(Dieters)
A comforting pumpkin pie with warm spices and creamy filling, perfect for autumn gatherings or holiday desserts, suitable for those seeking a lighter, flavorful treat.
Ingredients
Instructions
- Add salt, cinnamon, ground cloves, Sweet 'N Low, and eggs to the pumpkin gradually. Then add milk and mix well.
- Pour the mixture into a well-greased 8-inch pie pan.
- Place the pie in a shallow pan of water to create a water bath.
- Bake in a 300°F (150°C) oven for 1 hour or until a knife inserted in the center comes out clean.
- While still lukewarm, slip the baked filling into the graham cracker pie crust and serve.
Tips & Substitutions
For a richer flavor, consider adding a dash of vanilla extract or nutmeg to the filling. If you're looking for a lower-carb alternative, you can substitute the graham cracker pie crust with a nut-based crust similar to what you might find in the No Bake Peanut Butter Chocolate Bars. Be sure to incorporate the spices gradually to balance the flavors perfectly.
Serving Suggestions
Serve the pumpkin pie chilled or at room temperature, topped with a dollop of whipped cream for added richness. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider serving it alongside a scoop of vanilla ice cream or even a slice of Sausage Cheese Biscuits for a savory contrast.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For reheating, place individual slices in a microwave for about 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Dieters) contains roughly 32 calories, with 0g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 505mg 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 it requires extra steps. Roast and puree the pumpkin until smooth before using it in the recipe. This may yield a slightly different texture and flavor, so adjust your spices accordingly.
How can I make this pie dairy-free?
To make the pie dairy-free, substitute regular milk with almond milk or coconut milk. Ensure that your graham cracker crust is also dairy-free, as some brands may contain butter. This way, you can enjoy a delicious pumpkin pie without dairy.
What can I use instead of Sweet 'N Low?
If you prefer a different sweetener, you can substitute Sweet 'N Low with stevia or erythritol. Adjust the quantity according to the sweetness level you desire, as these alternatives can be sweeter than traditional sugar.
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).