found a low fat pumpkin pie recipe

amycakes812

I noticed a lot of questions about a low fat pumpkin pie. Last night I was flipping through Better Homes & Gardens, and I found one! You can even have the crust :bigsmile: .

Double Pumpkin Pie with Oat Crust:

For Oat Pastry:
1 c. all purpose flour
1/3 c. quick cooking rolled oats
1/2 tsp salt
1/2 c. shortening
4-5 Tbsp water

combine oats, flour, and salt. Cut in shortening with 2 knives or a pastry blender until pieces are pea sized. Sprinkle 1 tbsp COLD water over flour mixture. Gently toss with fork. Repeat 1 tbsp at a time until all flour is noistened. Form into a ball. On a lightly floured surface, flatten to a ball. Roll into a 12 inch circle.

Filling:
1 15 oz can pumpkin
1 9 oz jar pumpkin butter
1/2 tsp cinnamon
3 egg whites, lightly beaten
3/4 c fat free milk

Preheat oven to 400. Prepare and roll out pastry. Line a 9 inch pie plate and flute edges as desired. Line with a double thivkness of foil and bake 8 minutes. Remove foil and bake another 6 minutes. Cool on wire rack. Reduce oven temp to 350.
For filling, in bowl, combine pumpkin, pumpkin butter and cinnamon. Add egg white, beat lightly with a fork to combine. Gradually add milk, stir just until combined.
Carefully pour filling into pie shell, spreading to esges. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil bake another 25 minutes, or until knife inserted comes out clean. Cool on wire rack, cover and refrigerate within 2 hours.
Serves 8

1/8 of pie:
242 calories, 7 g fat, 2 g sat. fat, 0 mg cholesterol, 223 mg sodium, 41 g carbs, 3 g fiber, 5 g protein

amycakes812

I noticed a lot of questions about a low fat pumpkin pie. Last night I was flipping through Better Homes & Gardens, and I found one! You can even have the crust :bigsmile: .

Double Pumpkin Pie with Oat Crust:

For Oat Pastry:
1 c. all purpose flour
1/3 c. quick cooking rolled oats
1/2 tsp salt
1/2 c. shortening
4-5 Tbsp water

combine oats, flour, and salt. Cut in shortening with 2 knives or a pastry blender until pieces are pea sized. Sprinkle 1 tbsp COLD water over flour mixture. Gently toss with fork. Repeat 1 tbsp at a time until all flour is noistened. Form into a ball. On a lightly floured surface, flatten to a ball. Roll into a 12 inch circle.

Filling:
1 15 oz can pumpkin
1 9 oz jar pumpkin butter
1/2 tsp cinnamon
3 egg whites, lightly beaten
3/4 c fat free milk

Preheat oven to 400. Prepare and roll out pastry. Line a 9 inch pie plate and flute edges as desired. Line with a double thivkness of foil and bake 8 minutes. Remove foil and bake another 6 minutes. Cool on wire rack. Reduce oven temp to 350.
For filling, in bowl, combine pumpkin, pumpkin butter and cinnamon. Add egg white, beat lightly with a fork to combine. Gradually add milk, stir just until combined.
Carefully pour filling into pie shell, spreading to esges. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil bake another 25 minutes, or until knife inserted comes out clean. Cool on wire rack, cover and refrigerate within 2 hours.
Serves 8

1/8 of pie:
242 calories, 7 g fat, 2 g sat. fat, 0 mg cholesterol, 223 mg sodium, 41 g carbs, 3 g fiber, 5 g protein

chrissyh

have you tried it??

amycakes812

No, I just found the recipe in the magazine last night. If I don't make it for Thanksgiving, I will try it for Christmas.