From Eating Well Cookbook (2004)
pumpkin pie[Image Source]

Canned evaporated milk—not to be confused with sweetened condensed milk—is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat in your pie, while maintaining its rich texture.

8 servings
 / Prep Time: 30 minutes / 
Total Time: 3 hours (including pastry time)

Ingredients
Essential EatingWell Pie Pastry, (recipe follows)

  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 large egg whites, or 8 teaspoons dried egg whites, reconstituted according to package directions
  • 1 15-ounce can unseasoned pumpkin puree
  • 1 cup evaporated fat-free milk
  • 1 teaspoon vanilla extract

Preparation

  1. Prepare Essential EatingWell Pie Pastry; refrigerate as directed.
  2. Position rack in lower third of oven; preheat to 425°F. Coat a 9-inch pie pan with cooking spray.
  3. Whisk sugar, cinnamon, nutmeg and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.
  4. Roll out the dough on a lightly floured surface into an 11-inch circle. Drape the dough over the rolling pin and fit it into the prepared pie pan. Trim the pastry, fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.
  5. Bake the pie for 10 minutes. Cover the edges with strips of foil to prevent over-browning.
  6. Reduce oven temperature to 325°; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes more. Transfer to a wire rack and let cool. (continue reading…)