Low-Fat Pumpkin Pie Recipe
This low-fat pumpkin pie recipe gives you a lightly spiced, smooth pumpkin filling with a lighter feel. Mix the ingredients, pour into a pie shell, and bake; the steps include simple tips on getting a clean set and balanced flavor.
Ingredients
Ingredients
Step-by-Step Method
Preheat and set up the crust
Heat the oven to 350°F (175°C). Fit the 9-inch crust into your pie plate and tidy the edges.
Combine the dry seasonings
In a bowl, mix sugar, cinnamon, ginger, nutmeg, cloves, and salt so the spices are evenly distributed.
Whisk in pumpkin and liquids
Add pumpkin purée. Whisk in vanilla, milk, and cornstarch until smooth and lump-free.
Add eggs gently
Beat in the eggs one at a time, mixing just until combined. Don’t overmix; it helps the filling bake up smoothly.
Fill the pie shell
Pour the filling into the prepared crust. Smooth the top lightly with a spatula.
Bake
Bake for about 55 minutes. The center can jiggle slightly; it will set as it cools. If the edges brown too fast, tent with foil.
Cool before slicing
Cool completely on a wire rack. Let it rest at least 2 hours before cutting for clean slices.