
How To Make Thin Crusted Healthy-Version Pumpkin Pie
Enjoy a delicious pumpkin pie recipe without guilt as we got you a pie recipe that uses thin crust and low-carb pumpkin puree.
Serves:
Ingredients
- 15ozpumpkin,canned
- 2tbspwhipped butter,softened
- ¾cuplight brown sugar,unpacked
- ½cupmilk,fat free
- 1large egg
- 2large egg whites
- ½tsppumpkin pie spice
- ½tspground cinnamon
- ¼tspground nutmeg
- 1tspvanilla extract
- 1pie crust sheet,frozen, Pillsbury, thawed to room temperature
Instructions
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Preheat oven to 350 degrees F.
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Lightly dust a large cutting board or flat surface with flour.
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Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
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Place into a 9-inch pie dish, cutting off excess dough.
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Place pumpkin puree in a large bowl. Add butter, and mix well.
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Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla.
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Beat on medium speed until mixture is smooth.
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Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
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Cut into 10Â slices and serve with whipped coconut cream or whipped cream if desired.
Nutrition
- Calories:Â 194.78kcal
- Fat:Â 9.09g
- Saturated Fat:Â 4.08g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 3.22g
- Polyunsaturated Fat:Â 0.96g
- Carbohydrates:Â 26.05g
- Fiber:Â 0.72g
- Sugar:Â 12.47g
- Protein:Â 2.89g
- Cholesterol:Â 25.93mg
- Sodium:Â 120.85mg
- Calcium:Â 40.01mg
- Potassium:Â 212.14mg
- Iron:Â 0.78mg
- Vitamin A: 214.22µg
- Vitamin C:Â 3.85mg
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