Low Fat Pumpkin Pie Recipe
This low fat pumpkin pie recipe features spiced pumpkin filling with a light texture. Mix the ingredients and prepare in a short time; The how-to section contains practical tips for a smooth interior and balanced seasoning.
Ingredients
Ingredients
Step-by-Step Method
Preheat the oven and prepare the base
Preheat the oven to 175°C. Place the tart base into a 23 cm mold and trim the edges.
Mix the dry ingredients
Mix sugar, cinnamon, ginger, nutmeg, cloves and salt in a bowl; Let the spices be distributed evenly.
Create the pumpkin mixture
Add pumpkin puree. Add vanilla, milk and starch and beat until smooth.
Add the eggs
Add the eggs one by one and beat briefly after each addition. Don't over beat; Do not let the filling bubble.
Pour the filling into the mold
Pour the stuffing you prepared onto the pie base. Lightly smooth the top with a spatula.
Bake
Bake for 55 minutes. It's okay if the middle jiggles slightly; It thickens as it cools. If the edges are browning quickly, cover loosely with foil.
Let it rest and serve
Cool the pie completely on a wire rack. Let rest for at least 2 hours before slicing; so it doesn't fall apart when cutting.