Skinny Pumpkin Pie Recipe
crumbly bottom layer made with flour and salted butter and top layer made with fresh pumpkin puree and milk
Ingredients
- For the bottom layer
- 1 1/4 cups of all purpose flour
- 1/2 cup soften salted butter
- 1 tbsp castor sugar
- For the top layer
- 1 cup pumpkin puree (made with fresh pumpkin after simmering and mashing)
- 1/2 cup condensed milk
- 1 tsp lemon juice
- 3 tbsp corn flour
- 2 tbsp carton milk
Directions
- Crumble the ingredients for the bottom layer.
- Makes sure they are incorporated well into each other without any lumps.
- Add on a greased baking tray and press/compact firmly.
- Bake at 180C for 20 to 25 mins to set it in.
- Meanwhile vigorously whisk all the ingredients for the top layer.
- Pour over the baked crumble/top layer.
- Put back in the oven and bake for another 40 mins.
- Remove and let it cool down before cutting.
- (Optional; dust cinnamon and icing sugar over the baked pie)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 24 | 14% |
| Total Fat 2.78g | 3% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 104mg | 4% |
| Potassium 174mg | 5% |
| Total Carbs 32.15g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 13.77g | 9% |
| Protein 4.38g | 7% |
