Pumpkin Pie(Low-Fat)
A creamy, low-fat pumpkin pie with warm spices, perfect for a light dessert or holiday treat that appeals to health-conscious dessert lovers.
Ingredients
Instructions
- Mix all ingredients in a blender until smooth.
- Pour the mixture into a 9-inch pie pan sprayed with cooking spray.
- Bake at 350°F (175°C) for 45 minutes until set.
Tips & Substitutions
For a creamier filling, consider using silken tofu as a substitute for eggs or egg substitute. If you're looking to cut down on sugar, try using a sugar alternative like stevia, adjusting to taste. To enhance flavor, adding a splash of vanilla extract can elevate the pie. Remember to blend the mixture until smooth to avoid any lumps.
Serving Suggestions
Serve this low-fat pumpkin pie chilled or at room temperature. It pairs beautifully with a dollop of light whipped cream or a scoop of low-fat vanilla ice cream for a delightful contrast. For a festive touch, consider serving it alongside Grandmother's Famous Orange-Cranberry Bread to provide a variety of flavors on the table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Low-Fat) contains roughly 187 calories, with 3g protein, 33g carbohydrates, and 6g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 969mg per serving (42% 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?
Absolutely! If using fresh pumpkin, make sure it's properly cooked and pureed until smooth. This will give your pie a fresher flavor and a lovely texture. Just be sure to measure out 1 1/2 cups of the cooked pumpkin for the recipe.
How do I know when the pie is done baking?
The pie is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. A toothpick inserted in the center should come out mostly clean, indicating that the filling is set.
Can I freeze this pumpkin pie?
Yes, you can freeze the pumpkin pie! After baking and cooling, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving for the best 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).