Lighter Pumpkin Pie
Created by ClearWaterCook on October 14, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 40m
- Recipe #7582
Ingredients
- 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
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.
Nutritional Facts
- Serving Size: 1 (148.7 g)
- Calories 353.6
- Total Fat - 11.9 g
- Saturated Fat - 3.3 g
- Cholesterol - 34.5 mg
- Sodium - 289.1 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 2 g
- Sugars - 22.3 g
- Protein - 6.1 g
- Calcium - 140.1 mg
- Iron - 1.2 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg