Five Minute Pumpkin Pie

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Okay, so this takes a little more than 5 minutes, but I think the title refers to the ease of preparing the pie filling. This recipe comes from "Heather Cooks!" with Heather Van Vorous, although I changed the spices slightly to fit my tastes. It's low-fat and dairy-free, so it's great for people with IBS or anyone looking for a delicious and healthy alternative to the usual fatty pumpkin pie! I took it to my family's Thanksgiving dinner this year, and it was a huge success.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a 9-inch pie plate lightly with cooking oil spray.
  3. For the crust: Combine the crumbs and oil in a small bowl until well blended.
  4. Press mixture firmly and evenly into prepared pie plate, across the bottom and just slightly up the sides.
  5. Spray crumb surface lightly with cooking oil spray.
  6. Bake for 5-8 minutes, until just golden brown around edges.
  7. Remove from oven; raise oven temperature to 425 degrees F while you make filling.
  8. For the filling: Combine all filling ingredients in a blender or food processor and blend until very smooth.
  9. Alternately, combine all ingredients in a large bowl and whisk by hand until smooth.
  10. Pour filling into baked crust (crust does not have to be cool).
  11. Bake for 425 degrees F for 15 minutes, then reduce oven temperature to 350 degrees F and bake for an additional 35-45 minutes, until a knife inserted into the center of the pie comes out clean.
  12. Cool pie on a rack.
Most Helpful

5 5

A light pumpkin taste with just the right amount of spices. The graham cracker crust has a bit of a nutty flavor and goes well with the pumpkin filling. A very yummy low fat and dairy free pie. Thank you Kree!