Classic Pumpkin Pie

  • Active Time 30m
  • Total Time 3h

8 servings

Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat in your pie, while maintaining its rich texture.

Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

ingredients

  • Essential EatingWell Pie Pastry (see recipe link)
  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 large egg whites or 8 teaspoons dried egg whites, reconstituted according to package directions
  • 1 can (15 ounces) unseasoned pumpkin puree
  • 1 cup evaporated fat-free milk
  • 1 teaspoon vanilla extract

Companion recipe: Essential EatingWell Pie Pastry

directions

Prepare Essential EatingWell Pie Pastry; refrigerate as directed.

Position rack in lower third of oven; preheat to 425 degrees F. Coat a 9-inch pie pan with cooking spray.

Whisk sugar, cinnamon, nutmeg and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.

Roll out the dough on a lightly floured surface into an 11-inch circle. Drape the dough over the rolling pin and fit it into the prepared pie pan. Trim the pastry, fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.

Bake the pie for 10 minutes. Cover the edges with strips of foil to prevent overbrowning.

Reduce oven temperature to 325 degrees F; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes more. Transfer to a wire rack and let cool.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9614

nutrition information per serving

341 calories; 10g total fat; 5g total saturated fat; 95mg cholesterol; 231mg sodium; 55g carbohydrates; 3g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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