Skinny Pumpkin Pie

Name: Skinny Pumpkin Pie
Prep time: 25 min
Total time: 2 h 25 min
Yield: 8
Ingredients: 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

25 Minutes Prep2 Hours 25 Minutes Total
8 Servings
250 Calories per Serving

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret’s in the crust.

Ingredient List

Pastry

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

Filling

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

Preparation

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.

Tips

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.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 7g 11%, Saturated Fat 1g 6%, Cholesterol 0mg 0%, Sodium 190mg 8%, Potassium 300mg 9%, Total Carbohydrate 38g 13%, Dietary Fiber 2g 9%, Vitamin A 170%, Vitamin C 2%, Calcium 15%, Iron 10%, Vitamin D 10%, Vitamin E 6%, Thiamin 15%, Riboflavin 20%, Niacin 8%, Vitamin B6 4%, Folic Acid 10%, Vitamin B12 2%, Pantothenic Acid 6%, Phosphorus 15%, Magnesium 8%, Zinc 4%, Selenium 20%, Copper 6%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 250, Calories from Fat 70, Trans Fat 0g, Monounsaturated Fat 1 1/2g, Polyunsaturated Fat 4g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 20g, Protein 7g, Beta-Carotene 240%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 1, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 1/2, High-Fat Meat 0, Fat 1, Fruits 0c, Vegetables 1/4c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 2tsp