Pumpkin Pie
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
Pie crust:
  1. 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.
  2. 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.
  3. 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.
Filling:
  1. 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.
Bake:
  1. Cover edge of the pie with aluminum foil to prevent over-browning.
  2. 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.
Nutrition Information
Serving size: 1 slice Sodium: 18 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/pumpkin-pie/