Prep 20 mins
Cook 1 hr
Nice change from plain old pumpkin pie. This recipe makes two pies, so you can freeze one for later on. Another recipe from the Low Fat Living cookbook. If you want to make it even healthier, use whole wheat pie shells.
- 1⁄4 teaspoon grated orange rind
- 1⁄2 cup orange juice
- 12 ounces fresh cranberries
- 1 3⁄4 cups sugar substitute, divided (I use Splenda)
- 1 tablespoon arrowroot or 1 tablespoon cornstarch
- 1 tablespoon water
- 15 ounces unsweetened pumpkin
- 12 ounces evaporated skim milk
- 1⁄2 cup fat free egg substitute
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 2 unbaked low-fat deep-dish pie crusts (I use whole wheat)
- 1⁄2 cup chopped pecans
- Preheat the oven to 425°F.
- Place orange rind, orange juice, cranberries and 1 cup of the sugar into a medium saucepan.
- Cook over medium heat stirring ofter, for 5 minutes.
- Place the arrowroot or cornstarch into a small bowl.
- Add the water and stir to dissolve.
- Stir 1/4 cup of the cranberries into the bowl.
- Pour the mixture into the saucepan.
- Cook stirring often until thickened.
- Remove from heat.
- In a large bowl, combine the remaining ingredients and mix well.
- Divide the cranberry mixture evenly between the pie crusts.
- Divide the pumpkin mixture evenly between the pie crusts.
- Sprinkle with the pecans.
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake for 45 to 50 minutes, or until the filling is set and the crust is lightly browned.
- Cool on a wire rack.