Low fat pumpkin pie

    1 hour 5 min

    This pumpkin pie is delicious! There's no pastry in this recipe, which cuts out a lot of the fat. The spiced pumpkin filling creates its out "pastry" whilst it's cooking.

    142 people made this

    Serves: 8 

    • 150g caster sugar
    • 50g unsalted butter, softened
    • 2 eggs, beaten
    • 425g pumpkin, cooked and pureed
    • 350ml evaporated milk
    • 2 teaspoons vanilla extract
    • 60g plain flour
    • 3/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease one 23cm quiche dish and set aside.
    2. Sieve together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
    3. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin puree, milk and vanilla. Add the sieved ingredients and beat until smooth. Pour into the prepared dish.
    4. Bake at 180 C / Gas 4 for 50 to 55 minutes or until a skewer inserted in centre comes out clean.

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    Reviews in English (125)


    lovely pie...i used fat free greek yoghurt instead of evaporated milk and it was lush!  -  25 Oct 2011


    Great recipe, will make again & again.  -  03 Nov 2013


    Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my surprise, Mom informed me the other night that the recipe needs only HALF OF A CAN OF EVAPORATED MILK!!! Apparently, you all seem to get good results with a whole can, and I have, too, but try it next time with half a can for a denser texture. If you double the recipe, make sure to use only ONE CAN!!!! Enjoy! Oh, and it IS great for breakfast! I agree!!!  -  05 Dec 2005  (Review from Allrecipes US | Canada)