Fat-free Pumpkin Cream Cheese Pie

Fat-free Pumpkin Cream Cheese Pie Recipe - A Delicious and Healthy Treat from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

This Fat-free Pumpkin Cream Cheese Pie is a delicious and guilt-free dessert that is perfect for the fall season. With a creamy pumpkin filling and a flaky phyllo dough crust, this pie is sure to be a hit at any gathering.

History

Pumpkin pie has been a popular dessert in the United States since the early colonial days. This recipe puts a modern twist on the classic pumpkin pie by using fat-free cream cheese and skim milk to create a lighter and healthier version.

Ingredients

Crust

1 pack of phyllo dough

Filling

8 oz (227 g) of fat-free cream cheese
1 can of pumpkin
3 tbsp of skim milk
4 egg whites
2 tbsp of pumpkin pie spice
0.25 cup of maple syrup or honey
1 tbsp of vanilla

How to prepare

Crust

Unroll the crust from the package and place it on a pie dish that has been sprayed with PAM. Press it into the dish.
Using kitchen scissors, cut off any excess crust.

Filling

In a blender, mix all the ingredients together. Pour the mixture into the prepared crust.
If using a deep dish pie plate, double the recipe or make two separate batches.
Brush the crust with skim milk and wrap aluminum foil around the edges. Bake at 350°F (177°C) for 30 minutes.
Before serving, brush the edges of the crust again and bake for an additional 15 minutes to brown the crust.

Variations

For a gluten-free option, use a gluten-free pie crust or make a crustless version of this pie.
Add chopped nuts or a crumble topping for added texture and flavor.

Cooking Tips & Tricks

Make sure to press the phyllo dough crust firmly into the pie dish to prevent it from falling apart.

- Brushing the crust with skim milk before baking helps to create a golden brown crust.

- For a richer flavor, you can add a tablespoon of maple syrup or brown sugar to the filling mixture.

Serving Suggestions

Serve this pie with a dollop of whipped cream or a sprinkle of cinnamon for a festive touch.

Cooking Techniques

Baking

Ingredient Substitutions

If you don't have phyllo dough, you can use a pre-made graham cracker crust or a traditional pie crust.

- You can use full-fat cream cheese for a richer filling.

Make Ahead Tips

This pie can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or a drizzle of caramel sauce for a beautiful presentation.

Pairing Recommendations

Serve this pie with a hot cup of coffee or a scoop of vanilla ice cream for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick and easy dessert option.

Nutrition Information

Calories per serving

Each serving of this pie contains approximately 200 calories.

Carbohydrates

Each serving of this Fat-free Pumpkin Cream Cheese Pie contains approximately 25 grams of carbohydrates.

Fats

This recipe is fat-free, making it a healthier option for those looking to reduce their fat intake.

Proteins

Each serving of this pie contains approximately 6 grams of protein.

Vitamins and minerals

Pumpkin is a great source of vitamin A, vitamin C, and potassium, making this pie a nutritious dessert option.

Alergens

This recipe contains dairy (cream cheese) and eggs, so it may not be suitable for those with dairy or egg allergies.

Summary

Overall, this Fat-free Pumpkin Cream Cheese Pie is a low-fat, low-calorie dessert option that is packed with vitamins and minerals from the pumpkin.

Summary

This Fat-free Pumpkin Cream Cheese Pie is a delicious and healthy dessert option that is perfect for the fall season. With a creamy pumpkin filling and a flaky phyllo dough crust, this pie is sure to be a crowd-pleaser.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Fat-free Pumpkin Cream Cheese Pie. It was a crisp autumn day, with the leaves falling and a slight chill in the air. I was visiting my dear friend Martha, who was known for her delicious baked goods. As soon as I walked into her cozy kitchen, the smell of cinnamon and pumpkin filled the room.

Martha greeted me with a warm smile and a twinkle in her eye. "I have a new recipe to share with you today," she said, pulling out a worn and stained piece of paper from a drawer. "It's for a Fat-free Pumpkin Cream Cheese Pie that is simply divine."

I watched as Martha gathered the ingredients and started to mix them together. The smell of pumpkin, spices, and cream cheese wafted through the kitchen, making my mouth water in anticipation. As she poured the creamy mixture into the pie crust and popped it into the oven, I could hardly wait for it to finish baking.

When the timer finally went off, Martha pulled the pie out of the oven, and the golden crust and creamy filling looked absolutely perfect. She let it cool for a few minutes before cutting into it, and the first bite was pure heaven. The smooth and creamy pumpkin filling combined with the tangy cream cheese was a match made in dessert heaven.

I knew in that moment that I had to learn how to make this pie for myself. Martha graciously shared the recipe with me, and I made a mental note to add it to my collection of cherished recipes. Little did I know that this pie would become a staple in my own kitchen for years to come.

As I started to make the Fat-free Pumpkin Cream Cheese Pie on my own, I experimented with different variations and tweaks to make it my own. I added a touch of nutmeg and ginger to the filling, and substituted low-fat cream cheese for the full-fat version. The result was a lighter and healthier version of the pie that was just as delicious as Martha's original recipe.

Over the years, I made the Fat-free Pumpkin Cream Cheese Pie for family gatherings, potlucks, and holiday celebrations. It became a favorite among my loved ones, who would always request it whenever I asked what dessert I should bring. The creamy texture, the spicy pumpkin flavor, and the tangy cream cheese swirls made it a dessert that was impossible to resist.

As I grew older, I started to pass down the recipe for the Fat-free Pumpkin Cream Cheese Pie to my own children and grandchildren. I would teach them how to make the pie from scratch, showing them the proper way to mix the ingredients and bake it to perfection. It became a tradition in our family, with each generation adding their own twist to the recipe.

I remember one Thanksgiving when my granddaughter Lily decided to make the Fat-free Pumpkin Cream Cheese Pie all on her own. She followed the recipe to a T, carefully measuring out each ingredient and mixing it together with precision. When the pie came out of the oven, she proudly presented it to the family, a smile on her face as she watched us all take our first bites.

The pie was just as delicious as ever, with the creamy filling and buttery crust melting in our mouths. Lily beamed with pride as we all praised her baking skills, and I couldn't help but feel a sense of satisfaction knowing that the recipe had been passed down yet again to another generation.

As I sit here now, reflecting on the memories of learning to make the Fat-free Pumpkin Cream Cheese Pie all those years ago, I am filled with a sense of gratitude for the friendships, traditions, and flavors that have shaped my life. The recipe for this pie has become more than just a dessert - it is a connection to the past, a bond with loved ones, and a reminder of the joy that comes from sharing good food with good company.

And so, as I continue to bake the Fat-free Pumpkin Cream Cheese Pie for years to come, I will always remember that crisp autumn day in Martha's kitchen, where a simple recipe sparked a love for baking that has only grown stronger with time. The pie may be fat-free, but the memories and moments it has created are truly priceless.