Pumpkin Light Pie

Light and Delicious Pumpkin Pie Recipe with Skim Milk and Sweetener

| Servings: 8

Introduction

Pumpkin Light Pie is a delicious and healthier alternative to traditional pumpkin pie. This recipe is perfect for those looking to indulge in a sweet treat without all the guilt. With a light and fluffy texture, this pie is sure to be a hit at any gathering.

History

Pumpkin pie has been a staple dessert in American cuisine for centuries. The combination of pumpkin, spices, and a flaky crust has been enjoyed by families during the fall season for generations. This lightened-up version of the classic pumpkin pie recipe offers a healthier twist on a beloved dessert.

Ingredients

3 tbsp of butter or margarine
0.75 cup of graham wafer crumbs
1 tbsp of plain gelatin (1 package)
0.5 cup of cold water
3 eggs, separated
0.5 cup of skim milk
1.25 cup of canned pumpkin (or cooked)
0.5 tsp of salt
0.25 tsp of nutmeg
0.75 tsp of cinnamon
0.5 tsp of ginger
0.5 tsp of allspice
0.5 cup of granulated artificial sweetener or 2 tbsp of liquid SugarTwin
2 tbsp of sugar

How to prepare

Leftover pie may be frozen.
Melt butter or margarine in a 9-inch pie plate on high for 30 to 40 seconds.
Add graham wafer crumbs to the pie plate and combine well with a fork.
Spread the mixture evenly over the bottom of the pie plate.
Microwave on high for 3 to 5 minutes, watching carefully to prevent scorching.
Allow it to cool before filling.
Dissolve gelatin in cold water and set it aside.
Beat egg yolks in a 2 qt (1.89 liter) measure or mixing bowl.
Stir in milk, pumpkin, salt, and spices.
Mix well.
Microwave on medium-low (50%) for 30-second intervals until thick and smooth, stirring after each interval.
Add gelatin and sweetener.
Stir until completely dissolved.
Refrigerate until it reaches the thickness of unbeaten egg whites.
Beat egg whites until soft peaks form.
Gradually add sugar and continue beating until stiff and shiny.
Fold the egg whites into the pumpkin mixture, being careful to combine thoroughly.
Pour the mixture into the prepared pie shell.
Chill overnight.

Variations

Substitute the graham wafer crumbs with crushed gingersnap cookies for a spicier crust.
Add chopped nuts or a drizzle of caramel sauce on top for added texture and flavor.

Cooking Tips & Tricks

Be sure to watch the graham wafer crumbs carefully while microwaving to prevent scorching.

- Allow the pie crust to cool completely before filling to ensure a crisp and firm base.

- Refrigerate the pumpkin mixture until it reaches the desired thickness before folding in the egg whites.

- Chill the pie overnight for the best results and flavors to meld together.

Serving Suggestions

Serve Pumpkin Light Pie with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of sweetness.

Cooking Techniques

Beating the egg whites until stiff peaks form will help create a light and airy texture for the pie filling.

- Folding the egg whites gently into the pumpkin mixture will ensure that the pie is fluffy and not dense.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Replace the artificial sweetener with honey or maple syrup for a natural sweetener option.

Make Ahead Tips

Pumpkin Light Pie can be made a day in advance and stored in the refrigerator until ready to serve. This allows the flavors to develop and the pie to set properly.

Presentation Ideas

Garnish the Pumpkin Light Pie with a sprinkle of cinnamon or a dusting of powdered sugar for a beautiful finishing touch.

Pairing Recommendations

Serve Pumpkin Light Pie with a hot cup of coffee or a scoop of vanilla ice cream for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftover Pumpkin Light Pie in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Pumpkin Light Pie contains approximately 150 calories.

Carbohydrates

Each serving of Pumpkin Light Pie contains approximately 20 grams of carbohydrates.

Fats

Each serving of Pumpkin Light Pie contains approximately 6 grams of fats.

Proteins

Each serving of Pumpkin Light Pie contains approximately 4 grams of proteins.

Vitamins and minerals

Pumpkin is a rich source of vitamin A, vitamin C, and potassium. These nutrients are essential for maintaining healthy vision, immune function, and electrolyte balance.

Alergens

This recipe contains eggs and dairy. It may not be suitable for those with allergies to these ingredients.

Summary

Pumpkin Light Pie is a low-calorie dessert option that is rich in vitamins and minerals. It is a delicious treat that can be enjoyed guilt-free.

Summary

Pumpkin Light Pie is a delicious and healthier dessert option that is perfect for fall gatherings. With a light and fluffy texture, this pie is sure to satisfy your sweet tooth without all the guilt. Enjoy a slice of this tasty treat and indulge in the flavors of the season.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a crisp autumn day, the leaves were turning shades of red and gold, and there was a distinct chill in the air. I had just returned from a trip to the farmer's market, where I had picked up a beautiful, ripe pumpkin. As I unpacked my bags, I knew that I wanted to create something special with that pumpkin.

I had always loved baking, and pumpkin pie was a favorite in our family. But on that day, I was feeling adventurous. I wanted to try something new, something different. So, I started flipping through my collection of recipe cards and cookbooks, searching for inspiration.

And that's when I stumbled upon it - the recipe for Pumpkin Light Pie. It was a recipe I had never seen before, a combination of pumpkin, spices, and a light, fluffy meringue topping. It sounded intriguing, and I knew I had to give it a try.

The recipe card was yellowed with age, and the handwriting was faded. It was clear that this recipe had been passed down through generations, a treasure from the past. As I read through the ingredients and instructions, I could almost picture the hands that had written them so many years ago.

I gathered all the ingredients I needed - the pumpkin, the spices, the eggs, the sugar - and set to work in the kitchen. As I mixed and stirred, the scent of cinnamon and nutmeg filled the air, wrapping me in a warm embrace. It was a comforting aroma, one that spoke of home and hearth, of love and family.

When the pie was finally baked and cooled, I couldn't wait to taste it. I took a small bite, savoring the flavors that danced on my tongue. The pumpkin was sweet and earthy, the spices warm and inviting. And the meringue topping was light and airy, a perfect complement to the rich filling.

I knew then that I had stumbled upon something truly special. This Pumpkin Light Pie was a recipe that had to be shared, a recipe that deserved to be passed down to future generations. And so, I made a copy of the recipe card, carefully preserving it for years to come.

Since that day, Pumpkin Light Pie has become a staple in our family, a beloved dessert that we enjoy every fall. I have shared the recipe with friends and neighbors, spreading the joy of this delicious treat far and wide.

As I sit here now, reflecting on that fateful day when I discovered the recipe for Pumpkin Light Pie, I am filled with gratitude. Gratitude for the simple pleasures of home baking, for the warmth and comfort of a well-loved recipe, for the memories that we create in the kitchen.

And so, I will continue to bake this pie, year after year, passing on the tradition to my children and grandchildren. For in the kitchen, surrounded by the aroma of spices and the laughter of loved ones, I am truly at home.