Low Sodium Pumpkin Pie

Course Desserts

Cuisine American

Condition Low Sodium

Servings servings

To make the crust, cut butter into cubes and add to a bowl with the flour. "Cut" butter into the flour using a pastry cutter, forks, or your hands, until the butter is the size of pebbles.
In a small cup, combine water and apple cider vinegar. I like to add a few ice cubes to get the water cold. Sprinkle a few tablespoons of water mixture at a time into the flour butter mixture. Mix until a shaggy dough forms.
Split dough in half. Press each half into a ball. Place ball on a piece of plastic wrap and press into a disc shape. Wrap in the plastic wrap and place in fridge to chill, about an hour.
Once chilled, remove from fridge. Remove one of the discs. You can save the other half for later. You can also freeze it.
On a lightly floured surface, roll out dough big enough to fit into a pie plate. Lay onto pie plate, cut off any excess, and crimp edges.

Preheat oven to 450 degrees F.
In a medium bowl, whisk together pumpkin and eggs.
In a separate bowl combine sugar, brown sugar, cinnamon, ginger, and cloves.
Combine wet with dry ingredients and stir to combine. Slowly pour in evaporated milk and stir to combine.
Pour filling into prepared crust until it is just below the crimped edges. If your pie dish is not deep enough to use all the filling, you can make crustless pie muffins! Spray muffin tin with cooking spray and pour remaining filling into wells of the muffin tin. Bake alongside your pie!
Bake for 15 minutes at 450 degrees, then reduce heat to 350 degrees F. Continue to bake for 40 minutes until set. Let cool completely before serving.

Recipe adapted from Libby's Pumpkin Pie recipe.

Please note: nutrition facts are an estimate and may contain errors.

Carbohydrates: 25g | Protein: 2g | Fat: 8g | Sodium: 16mg | Potassium: 38mg