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Light Pumpkin Pie With an Indian Twist

This is a lighter version of my grandmother's pumpkin pie, using egg substitute and skim milk. Also, instead of nutmeg, allspice, and cloves, I use Garam Masala, a traditional Indian Spice that smells very similar to that combination of spices. The result has an aroma that does still taste like pumpkin pie, but with a subtle flavor no one will be able to identify.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 425°F.
  • Combine garam masala, ginger, cinnamon, and sugar in a small bowl.
  • In a large bowl, combine pumpkin, sugar and spices, and egg substitute.
  • Slowly mix in skim milk.
  • Pour pumpkin filling into the ready-made pie crust.
  • Bake at 425°F for 15 minutes, then lower heat to 350°F for 45-60 minutes. The pie is done when a knife inserted near the middle comes out clean.
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@wowmarlene
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@wowmarlene
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"This is a lighter version of my grandmother's pumpkin pie, using egg substitute and skim milk. Also, instead of nutmeg, allspice, and cloves, I use Garam Masala, a traditional Indian Spice that smells very similar to that combination of spices. The result has an aroma that does still taste like pumpkin pie, but with a subtle flavor no one will be able to identify."
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  1. wowmarlene
    This is a lighter version of my grandmother's pumpkin pie, using egg substitute and skim milk. Also, instead of nutmeg, allspice, and cloves, I use Garam Masala, a traditional Indian Spice that smells very similar to that combination of spices. The result has an aroma that does still taste like pumpkin pie, but with a subtle flavor no one will be able to identify.
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