Fresh Pumpkin Pie Recipe

Fresh Pumpkin Pie Recipe

Incredibly delicious low fat low sugar fresh pumpkin pie recipe.Most people grow gardens to save money on groceries and to be able to enjoy healthier foods containing no additives. Growing a few pumpkins is not only fun but, can result in you enjoying the fruits of your labors for many months to come.

Fresh Pumpkin can be used to make muffins, soups, and incredible pies. And since pumpkin is naturally high in vitamins and minerals it can make a great healthy low fat dessert.

For those of you who would like to try your hand at a Fresh Pumpkin Pie Recipe you are sure to enjoy this tasty treat, it is low in fat and high in flavor and incredibly delicious.

Fresh Pumpkin Pie Recipe:

Preparing The Pumpkin

Before you actual start baking your pie you need to prepare your pumpkin for baking. This starts by choosing the right pumpkin. Those usually used for Jack-o-lanterns are too stringy to make good smooth soups or pies so try using a sugar pie pumpkin. You need one 4 pound pumpkin to get about 1 ½ cups of puree.

Cut the pumpkin in half and discard all the stringy insides.

Peel the pumpkin and cut it into small chunks

Place the pumpkin in a sauce pan and cover with water.

Boil like you would potatoes and until tender.

Drain and allow to cool.

Either puree in a food processor or mash with a potato masher.

(Fresh pureed pumpkin can be stored in the refrigerator for up to three days or can be frozen for up to 6 months.)

Low fat low sugar fresh pumpkin Pie Recipe:

Now that your pumpkin is cooked and pureed you are ready to start your pumpkin pie. Keep in mind that most of the fat content for pies are in the crust. So, in order to get a really low fat crust it is suggested that you use a Phyllo dough crust instead of a traditional crust.

A search on the Internet will explain how to make this crust. You can also find out how to make a Phyllo crust on this site in the low fat best apple Pie Recipe. However instead of folding the crust over the pumpkin you are going to want to cut off the extra crust once the pie is filled.


Pie crust

2 cups mashed or pureed cooked pumpkin

1-12 ounce can of low fat evaporated milk

1 whole egg and 2 egg whites

¾ cup packed brown sugar or brown sugar substitute

1 tsp ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoons clove


Preheat oven to 400 degrees Fahrenheit

Prepare your Phyllo dough pie crust.

Mix all the other ingredients together in a large mixing bowl and pour into crust.

Bake at 400 degrees Fahrenheit for 40 to 45 minutes or until a tooth pick inserted in the center comes out clean.

Let cool and serve with non fat whipped topping.


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