Our Best Traditional Pumpkin Pie

Our Best Traditional Pumpkin Pie

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From: Diabetic Living Magazine

Get the classic creamy pumpkin taste but less saturated fat and sugar with this lightened-up recipe.

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • Oil Pastry
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup vegetable oil
  • ¼ cup fat-free milk
  • Pumpkin Filling
  • 1 (15 ounce) can pumpkin puree
  • ⅓ cup sugar (see Tips)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • Frozen light whipped dessert topping, thawed (optional)
  • Ground cinnamon or ground nutmeg (optional)

Preparation

  • Prep

  • Ready In

  1. To prepare oil pastry: Preheat oven to 375°F. In a medium bowl, stir together flour and salt. Add oil and ¼ cup milk all at once to the flour mixture. Stir lightly with a fork until combined (the dough will appear crumbly). Gather the flour mixture into a ball, kneading gently until it holds together.
  2. On a well-floured surface, use your hands to slightly flatten the pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick pastry.
  3. To prepare pumpkin filling: In a medium bowl combine pumpkin, sugar, honey, the 1 teaspoon cinnamon, the ginger, and the ¼ teaspoon nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour pumpkin mixture into prepared pastry shell.
  4. To prevent overbrowning, cover edge of the pie with foil. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling appears set (edges of filling may crack slightly).
  5. Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping and sprinkle with additional cinnamon and/or nutmeg.
  • Tips: Sugar Substitutes: Choose from Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to ⅓ cup sugar. PER SERVING WITH SUBSTITUTE: same as above, except 164 calories, 24 g carbohydrate, 9 g total sugar, Exchanges: 0 other carb. Carb Choice: 1.5

Nutrition information

  • Serving size: 1 slice
  • Per serving: 187 calories; 6 g fat(1 g sat); 2 g fiber; 30 g carbohydrates; 5 g protein; 56 mcg folate; 0 mg cholesterol; 15 g sugars; 6,718 IU vitamin A; 2 mg vitamin C; 81 mg calcium; 2 mg iron; 111 mg sodium; 145 mg potassium
  • Nutrition Bonus: Vitamin A (134% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, ½ other carb, 1 fat

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