SKINNY PUMPKIN PIE
25 min Prep
2 hr 25 min Total
53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret’s in the crust.
- 1 1/4 cups Gold Medal™ all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 3 to 4 tablespoons fat-free (skim) milk
- 3 egg whites or 1/2 cup fat-free egg product
- 1/2 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated fat-free milk
- 1/2 teaspoon vanilla
- Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
- In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
- Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
- Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
- The sugar and milk used in the pastry contribute to the browning and tenderness of the baked crust. In the filling, vanilla enhances the flavor, adding a little sweetness to compensate for the reduction in sugar from the original version.
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