Low Fat Recipe

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Low Fat Pumpkin Pie

Ingredient For Low Fat Pumpkin Pie

Brown Sugar Topping (below)
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat-free milk
½ cup fat-free cholesterol free egg product or 4 egg whites
½ cup sugar
½ cup all-purpose flour
1½ tsp pumpkin pie spice
¾ tsp baking powder
1/8 tsp salt
2 tsp orange peel

Preparation Method For Low Fat Pumpkin Pie

1. Heat oven to 350^oF. Spray pie plate 10-inch x 1½-in deep, with cooking spray. Make Brown Sugar Topping; set aside.

2. Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.

3. Bake for 50 to 55 minutes or until knife inserted in center comes out clean. Cool for15 minutes. Refrigerate for about 4 hours or until chilled. Store covered in refrigerator.

Brown Sugar Topping For Low Fat Pumpkin Pie

¼ cup firmly packed brown sugar
¼ cup quick-cooking oats
1 tbsp margarine softened

Mix all ingredients.

Nutritional Fact (per serving)

Total Fat : 2 g
Saturated Fat: 0g
Protein : 7g
Dietary Fiber: 2g
Carbohydrate: 37g
Cholesterol : 0mg
Sodium : 150mg
Calories : 185

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