Recipe by Brooke the Cook in WI
Yummy deep dish pumpkin custard with a strudel topping. Lower fat and sugar than similar recipes. This is the crust recipe I use for all of my pies, easy: deb k's Shake-A-Pie Crust If desired, top with Cool Whip Free. I made this for Thanksgiving this year; I think it was best served cold the next day. I my Chocolate Marshmallow Fudge with the leftover evaporate milk, both were a big hit!!
Top Review by Sydney Mike
When possible, I always like making my pies as 'deep dish' so this recipe caught my eye! The topping really made this special, that's for sure ~ Really dressed it up, & it made for great eating, too! I look forward to making it again during the end-of-year holidays! [Tagged, made & reviewed in Every Day Is a Holiday!]
- 1 unbaked 9-inch deep dish pie pastry
- 8 ounces fat-free evaporated milk
- 1⁄4 cup Splenda granular
- 1⁄4 cup sugar
- 2 egg whites
- 1⁄4 cup egg substitute
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons butter, melted
- 3⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt (optional)
- 1⁄2 cup flour
- 1⁄3 cup walnuts or 1⁄3 cup pecans, chopped
- 3 tablespoons Splenda granular
- 2 tablespoons sugar
- 3 tablespoons butter, cold
Directions See How It's Made
- Preheat oven to 375°F.
- Prepare 9-inch deep dish pie crust.
- Using an electric mixer, combine eggs whites, egg substitute, sugars, evaporated milk until combined. Add pumpkin, melted butter, cinnamon, nutmeg and, if using, salt and mix on medium speed until there are no lumps.
- Pour custard into 9 inch deep dish pastry. Bake for 40 minutes.
- Meanwhile, combine topping ingredients (except butter) and then cut in butter until you have coarse crumbs.
- Remove pie from oven. Add topping and return pie to oven for 15-20 minutes. Watch edges and cover with foil if becoming overly dark. Custard filling should not be 'jiggly' (like when you removed from oven to put topping on).
- Cool on wire rack. Store in fridge for long-term storage.
- Top with dollop of fat-free Cool Whip before serving.