Low Fat Pumpkin Pie
ā±ļø Prep: 10 minš³ Cook: 55 min
Ingredients
| 240 ml | egg substitute | |
| 850 g | pumpkin | |
| 335 g | granulated sugar | |
| 1 tsp | 5 ml | salt, optional |
| 2 tsp | 10 ml | ground cinnamon |
| 1 tsp | 5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | ground cloves |
| 720 ml | low fat evaporated milk | |
| 3 | pie shells, unbaked | |
| ā | whipped cream, for topping |
Instructions
- Preheat oven to 425Ā°F (220Ā°C).
- Place all ingredients into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4 or 5.
- Blend for 20-25 seconds or until smooth.
- Pour into three 9-inch (23 cm) unbaked deep-dish pie shells.
- Bake for 15 minutes. Reduce oven temperature to 350Ā°F (180Ā°C). Bake for 40 minutes.
- Filling will be soft, but firms up as it sets and cools.
- Chill and serve topped with whipped topping.
Chef's Notes: For one pie, cut recipe in half.