This easy pumpkin recipe is perfect for Thanksgiving dessert! A rich and creamy pumpkin pie recipe that's healthier than the traditional version, topped with light whipped cream.
Servings : 8
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Ingredients
1(9-inch) frozen, reduced-fat pie crust, thawed
1can(15 ounces) pumpkin puree (NOT pumpkin pie filling)
2large eggs
1cuplow-fat evaporated milk
1/2-cuphoney
1tablespooncornstarch
1/8teaspoonsalt
1teaspoonpumpkin pie spice
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
light whipped cream and sprinkle of nutmeg, for garnish
Instructions
Preheat oven to 350F.
Set pie crust in a 9-inch pie plate and set aside.
In your mixer's bowl, combine pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt and spices.
Set your mixer on medium-low speed and beat until well combined and thoroughly smooth.
Pour the pumpkin mixture into the previously prepared pie crust.
Place the pie plate on a baking sheet.
Bake pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
Remove from oven and cool on wire rack for 2 hours, or until completely cooled.
Garnish with light whipped cream and sprinkle of nutmeg.
Serve immediately or refrigerate.
Notes
*Cover the crust edges with foil if they are browning too quickly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.