Photo: Oxmoor House
Total Time
2 Hours 40 Mins
Yield
Serves 10 (serving size: 1 slice and about 2 tablespoons whipped cream)

This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine 1 cup sugar and next 4 ingredients (through cloves) in a large bowl; stir well with a whisk. Add eggs and pumpkin; stir well with a whisk. Gradually add evaporated milk, stirring with a whisk until blended.

Step 3

Fit dough into a 9-inch pie plate. Fold edges under. Using kitchen shears, make 1/2-inch diagonal cuts at 45-degree angles around edge of crust. With fingertips, press every other tab toward center of pie. Pour pumpkin mixture into prepared crust.

Step 4

Place pie plate on a baking sheet, and bake at 425° for 15 minutes. Reduce oven temperature to 350°; bake 45 minutes or until almost set. Shield edges of piecrust with foil, if necessary. (Do not insert a knife to test for doneness, as the slit will become larger and separate when the pie cools.) Cool on a wire rack 1 1/2 hours.

Step 5

Beat whipping cream with a mixer at high speed until foamy. Gradually add vanilla and 2 tablespoons sugar, beating until soft peaks form. Slice pie into 10 slices; top each serving with whipped cream.

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