A spicy pumpkin pie has enough flavor that no salt is needed in the filling. With our low sodium pie crust dough (see recipe), this recipe gives a low sodium, very flavorful pie.
This recipe is for a regular 9 inch pie. For a 9 1/2 inch deep dish pie, you will want to double the recipe.
- Frozen pie crust dough for one 9-inch pie (see recipe). Do not thaw before use.
- 1 can (15 oz) pumpkin
- ⅔ cup sugar
- 1¼ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 3 eggs, lightly beaten
- 1 small can (5 oz OR ⅔ cup) evaporated milk (Note: Do not use sweetened condensed milk)
- ½ cup skim milk
- Preheat oven to 375 degrees.
- Remove dough for 1 pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough for 1 pie crust on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, you can freeze it a few more minutes before continuing to roll it out.
- After the dough has been rolled out so it will overlap the pie pan, fery lightly flour the dough after it’s rolled out (this side will be on the bottom of the pie pan; the flour will keep it from sticking to the pan.) Then turn the waxed paper over on the pie pan, centering the rolled-out dough on the pan. Carefully peel the waxed paper off the dough.
- Trim the pastry to ½ inch beyond the edge of the pie plate. If you want a fluted edge, place your thumb against the inside the pastry, and use your other hand’s thumb and index finger to press dough around your first thumb. If you want a rope edge, pinch the pastry edge, push forward on a slant with your bent index finger and pulling back with your thumb.
- In a mixing bowl, combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs and stir until just combined. Gradually stir in evaporated milk and skim milk. Mix until well combined. Pour the filling into the pastry shell.
- Cover edge of the pie with aluminum foil to prevent over-browning.
- Bake in the preheated oven for 25 minutes. Remove the aluminum foil and bake 25 minutes more, or until a knife inserted near the center comes out clean.
According to our estimates, one serving from this recipe will contain 18 mg sodium.
Note that sodium percentages depend on which daily reference you use. 18 mg of sodium per serving of a double-crust pie implies that this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 1% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 2% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
