Skinny Pumpkin Cream Pie

Pumpkin is rich in beta-carotene, which is converted into vitamin A in the body and is beneficial for eye health.

This is vegetarian and gluten free recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Skinny Pumpkin Cream Pie

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 120 min Total Time 3 hrs

Servings: 8 Calories: 1440

Best Season: Fall

Ingredients

Servings

• 1.5 cup Graham cracker crumbs
• 1 cup Pumpkin puree
• 1 cup Low-fat cream cheese
• ¹⁄₂ cup Fat-free condensed milk
• 2 large Egg whites
• 1 teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Ground nutmeg
• ¹⁄₂ teaspoon Ground ginger
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Whipped cream (optional)
• 2 piece Cinnamon sticks (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
3. In a separate bowl, combine the pumpkin puree, cream cheese, condensed milk, egg whites, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
4. Pour the pumpkin mixture into the prepared crust.
5. Bake in the preheated oven for 40 minutes, or until the filling is set.
6. Remove from the oven and let it cool for 2 hours.
7. Refrigerate for at least 2 hours or overnight.
8. Serve chilled, optionally topped with whipped cream and garnished with cinnamon sticks.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 28g10%

Sugars 16g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.