Introduction: Scrumptious Pumpkin Pie
Add a ‘lil pump—not plump—to your pie with this lighter version of pumpkin pie. It packs all the same taste with less fat and fewer calories, making a belly one less thing you’re going to have to exchange after Christmas. Enjoy, all my fellow pumpkin lovers! (Makes about 12 servings.)
Step 1: Ingredients & Supplies
Gather these ingredients and kitchen supplies before beginning.
Ingredients:
1 package refrigerated pie dough (e.g. Pillsbury)
1 15-ounce can unsweetened pumpkin
1 12-ounce can evaporated low-fat milk
1 large egg
2 large egg whites
¾ cup packed brown sugar
¼ teaspoon salt
1 ¾ teaspoon pumpkin pie spice
Cooking spray
1 container Cool Whip Light
Supplies
Oven
Baking sheet
Rolling pin (and a flat surface)
9-inch pie pan
Large bowl
Whisk
Measuring cup, measuring teaspoon
Spatula or large spoon
Optional Supplies
Crust Protector (you can buy at a cooking store—helps the edges to not burn)
Cookie cutter in a fun shape (e.g. small leaf)
Ingredients:
1 package refrigerated pie dough (e.g. Pillsbury)
1 15-ounce can unsweetened pumpkin
1 12-ounce can evaporated low-fat milk
1 large egg
2 large egg whites
¾ cup packed brown sugar
¼ teaspoon salt
1 ¾ teaspoon pumpkin pie spice
Cooking spray
1 container Cool Whip Light
Supplies
Oven
Baking sheet
Rolling pin (and a flat surface)
9-inch pie pan
Large bowl
Whisk
Measuring cup, measuring teaspoon
Spatula or large spoon
Optional Supplies
Crust Protector (you can buy at a cooking store—helps the edges to not burn)
Cookie cutter in a fun shape (e.g. small leaf)
Step 2: Preparation
Preheat oven to 425°F and place oven rack on lowest level in oven.
Spray the pie pan with cooking spray. Roll pie dough into a circle and place it in the pie pan, slightly folding the dough over the edges and cutting off any extra dough past the edges. (Save the extra dough for step 5.)
Spray the pie pan with cooking spray. Roll pie dough into a circle and place it in the pie pan, slightly folding the dough over the edges and cutting off any extra dough past the edges. (Save the extra dough for step 5.)
Step 3: Whisk It, Whisk It Real Good
Mix brown sugar, evaporated low-fat milk, egg, egg whites, salt, and pumpkin pie spice in a large bowl.
Add pumpkin to mixture and whisk until smooth.
Add pumpkin to mixture and whisk until smooth.
Step 4: Pumpkin and Crust Unite
Pour pumpkin mixture into the pie crust and place it on a baking sheet.
Step 5: Garnish (optional)
Roll out the extra pie crust dough and use cookie cutter (e.g. a leaf) to cut out a festive shape to put on top of pie.
Step 6: Place Crust Protector (optional)
Place pie crust protector over the crust’s edges.
Step 7: Place in Oven
Put cooking sheet (with pie) on lowest oven rack.
Bake at 425°F for 10 minutes and then reduce temperature to 350°F and bake for an additional 50 minutes or until almost set.
Bake at 425°F for 10 minutes and then reduce temperature to 350°F and bake for an additional 50 minutes or until almost set.
Step 8: Cool Pie
Cool pie completely.
Step 9: A Touch of Cool Whip
Place a dollop of Cool Whip Light on pie and get ready to go back for a second or third piece. Bon appétit!