Low-Fat Pumpkin Pie Recipe

Heat the oven to 350°F (175°C). Fit the 9-inch crust into your pie plate and tidy the edges.

In a bowl, mix sugar, cinnamon, ginger, nutmeg, cloves, and salt so the spices are evenly distributed.

Add pumpkin purée. Whisk in vanilla, milk, and cornstarch until smooth and lump-free.

Beat in the eggs one at a time, mixing just until combined. Don’t overmix; it helps the filling bake up smoothly.

Pour the filling into the prepared crust. Smooth the top lightly with a spatula.

Bake for about 55 minutes. The center can jiggle slightly; it will set as it cools. If the edges brown too fast, tent with foil.

Cool completely on a wire rack. Let it rest at least 2 hours before cutting for clean slices.