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Classic Pumpkin Pie | Low Fat Recipes » Low Fat Pies

Classic Pumpkin Pie


Serving Size : 8
Ingredients
for prepare Classic Pumpkin Pie
:
Amount Measure Ingredient - Preparation Method
CRUST
classic pumpkin pie
1/4 cup canola oil
1 1/4 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons 1% milk - up to 5
FILLING
classic pumpkin pie
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
4 large egg whites
15 ounces unseasoned pumpkin puree
1 cup evaporated skim milk
1 teaspoon pure vanilla extract
recipe Classic Pumpkin Pie

TO MAKE CRUST: 1. In a
low fat pumpkin pie recipe
small bowl, stir oil and 1/4 cup flour until smooth; cover and chill in the freezer
low fat moon pie recipes
until partially frozen, about 40 minutes. 2. In a mixing bowl, whisk
low fat pudding pie recipes
remaining 1 cup flour, sugar, baking powder and salt. Using a pastry blender or
low fat peanut butter pie
2 knives, cut chilled oil-flour paste into dry ingredients until crumbly. With a
low fat key lime pie
fork, stir in milk just until a soft dough forms. Turn dough
Classic Pumpkin Pie
out onto a lightly floured surface and knead 7 or 8 times. Press into

Classic Pumpkin Pie

a disk, wrap in plastic wrap and refrigerate while preparing filling. TO MAKE FILLING & BAKE
low fat peanut butter pie
PIE: 1. Position rack in lower third of oven; preheat to 425°F. Lightly oil a 9-inch
low fat moon pie recipes
pie pan or coat it with nonstick spray. 2. In a large bowl, whisk sugar, cinnamon, nutmeg
Classic Pumpkin Pie
and salt. Add eggs and egg whites and whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk
low fat key lime pie
and vanilla. 3. On a lightly floured surface, roll out dough into an 11-inch circle. Drape
low fat peanut butter pie
dough over rolling pin and fit it into prepared pie pan. Fold edges under and crimp. Place pie
low fat key lime pie
on a baking sheet. 4. Pour filling into crust and bake for 10 minutes.
low fat key lime pie
Cover edges with strips of aluminum foil to prevent overbrowning. 5. Reduce oven temperature to 325°F; bake for 55 to
low fat moon pie recipes
60 minutes more, or until center barely jiggles when the pan is tapped. Transfer to a wire
low fat pumpkin pie
rack. Let cool. If not serving within an hour, loosely cover and refrigerate. MAKES 8 SERVINGS. 305 calories per
low fat pie crust recipe
serving: 9 grams protein. 9 grams fat(1.1 grams saturated fat). 49 grams carbohydrate; 395 mg sodium; 55 mg cholesterol: 2
low fat moon pie recipes
grams fiber.






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    Views: 2445 | Author: Shad0w | 23 January 2008 | Comments (0)


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