Pumpkin Pie - Slimmed

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Very good.Excellent texture.Orange zest and rum are a nice addition and this pie does not tasted "slimmed" at all. Oh, and I had brown sugar issues and had to use that brown sugar/splenda blend and it still worked out perfectly. The fine flavors masked that splenda aftertaste...so mine was even more slimmed I guess.
I made a gingersnap pecan crust since my kitchen is too small to roll out a pie dough. The amount was perftect for an 11" pie pan. Mine took 1 hour and 20 minutes but for the first 20 minutes I had it on 400 because I had started reading the crust recipe by mistake. Duh. Will definitely make it again.

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I haven't tried this yet but am looking for a light recipe. Can you please provide the dietary breakdown on this recipe? Thank You.

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The recipe for the pumpkin pie was a hit! Tt was light and not too sweet. i skipped the orange zest and dark rum simply because they weren't available at the time. I also had to bake the pie for 1 hour and a half for the middle to be fully set. It is not necessary to pre-bake your pie crust because mine came out perfect, not too burnt.

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This recipe is very good. Its the first homemade pumpkin pie recipe that we have ever liked (they are usually too custardy. The spices are spot on, but we left out the nutmeg (personal preference. We used a frozen pie crust, and left out the rum and orange zest. This recipe made TWO pies for us, the recipe doesn't state this and it took 1 hour, 20 min. for our pies to be done. Its better if you don't pre-cook the crusts as the edges will burn.

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Not only is this pumpkin pie a little healthier, it tastes better than your standard pumpkin pie. Finally my father-in-law can have desert.