Pumpkin Pie (Light)
This pumpkin pie has the classic pumpkin pie taste that everyone loves, but it's lost a boatload of calories so you can indulge in it without giving it a second thought. As an added bonus, this pie is quick to assemble, and though it takes an hour to bake, none of that time needs your attention.
Cooking Temperature 175 C / 350 F / Gas Mark 4
Ingredients
- 1 1/2 cup Pumpkin Purée i.e. canned pumpkin
- 1 1/4 cup Evaporated Milk 2%
- 1/2 cup Egg substitute
- 1 1/2 teaspoon Corn Starch
- 1 teaspoon Vanilla
- 2 teaspoons Stevia liquid
- 1/8 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger ground
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves ground
- 3 sheets Phyllo Pastry
Instructions
- Start heating your oven to 175 C / 350 F / Gas Mark 4.
- Mix everything from the canned pumpkin down to and including the cloves together. Set aside.
- Lightly spray a 9 inch (22 cm) pie pan with cooking spray. Use the 3 sheets of phyllo to line it. Have the extra length from each sheet fold over back into the pie plate at a different part of the pie plate for each sheet.
- Pour in the pumpkin mix, bake for 50 to 60 minutes until a knife in the centre comes out clean. Let cool completely before slicing and serving.
Notes
1 14 cups (10 oz / 300 ml) of evaporated milk is a 12 oz (350 ml) can, less 4 tablespoons.
Feel free to adjust the spicing to whatever feels traditional for your family.
For your easy reference, here are two popular pumpkin pie spicing mixes:
The Libby's spicing (America) is:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Tried this recipe?Let us know how it was!