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Lighter Pumpkin Pie

Here's how you make Lighter Pumpkin Pie
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  • Servings: 8
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 1/2 cups pumpkin puree (28 ounce can)
  • 1/3 cup packed brown sugar
  • 1 1/2 tablespoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/3 cup no sugar added pancake syrup, more for topping (E.D. Smith pancake syrup)
  • 1/3 cup refrigerated liquid egg whites
  • 3/4 cup fat-free evaporated milk
  • 1 (9 inch) deep-dish frozen pie crust
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place pumpkin puree in a large mixing bowl. Whisk in brown sugar, cornstarch, cinnamon, ginger and nutmeg. Add 1/3 cup no-sugar syrup and egg whites. Whisk until well combined. Blend in evaporated milk.

  • Step 2: Place pie shell on a baking sheet and pour in pumpkin filling. Bake in preheated 425°F oven 10 minutes. Reduce oven temperature to 350°F and bake 30 minutes longer or until knife inserted off centre comes out clean. Cool.

  • Step 3: Cut into wedges and drizzle each pie slice with no-sugar syrup.

We hope you enjoy this recipe!

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