Luscious Deep Dish Pumpkin Strudel Pie
Indulge in the rich flavors of fall with this Luscious Deep Dish Pumpkin Strudel Pie! This delightful dessert features a creamy pumpkin custard filling made with lower fat and sugar alternatives, ensuring you can enjoy it with a lighter conscience. Topped with a buttery strudel topping and a sprinkle of warm spices, it offers a deliciously satisfying crunch that beautifully complements the silky custard beneath. Ideal for Thanksgiving gatherings or any autumn celebration, this pie is best served cold, allowing the flavors to meld overnight for an even tastier experience. Pair it with a dollop of Cool Whip Free for an extra touch of creaminess, and impress your guests with a slice of seasonal delight!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Unbaked 9-inch deep dish pie pastry
1 (prepared)
Fat-free evaporated milk
8 ounces (not needed)
Splenda granular
1/4 cup (not needed)
Sugar
1/4 cup (not needed)
Egg whites
2 (whisked)
Egg substitute
1/4 cup (not needed)
Pumpkin puree
15 ounces (canned)
Butter, melted
2 tablespoons (melted)
Cinnamon
3/4 teaspoon (not needed)
Nutmeg
1/8 teaspoon (not needed)
Salt (optional)
1/4 teaspoon (not needed)
Flour
1/2 cup (not needed)
Walnuts or pecans, chopped
1/3 cup (chopped)
Splenda granular (for topping)
3 tablespoons (not needed)
Sugar (for topping)
2 tablespoons (not needed)
Butter (for topping), cold
3 tablespoons (cold)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the unbaked 9-inch deep dish pie crust according to your preferred method. Place it in a pie dish and set aside.
3
In a large mixing bowl, use an electric mixer to combine the egg whites, egg substitute, both sugars, and the fat-free evaporated milk. Mix until well combined.
4
Add the pumpkin puree, melted butter, cinnamon, nutmeg, and salt (if using) into the mixture. Blend on medium speed until completely smooth, ensuring there are no lumps.
5
Pour the pumpkin custard filling into the prepared pie crust, spreading it evenly.
6
Bake the pie for 40 minutes in the preheated oven, or until the filling is set but not jiggly.
7
While the pie is baking, prepare the strudel topping by combining the flour, chopped nuts, Splenda, and sugar in a mixing bowl.
8
Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
9
Once the pie has baked for 40 minutes, carefully remove it from the oven and sprinkle the strudel topping evenly over the custard.
10
Return the pie to the oven and bake for an additional 15-20 minutes, keeping an eye on the edges. If they begin to brown too much, shield them with aluminum foil.
11
After baking, allow the pie to cool on a wire rack at room temperature.
12
For optimal flavor, refrigerate the pie overnight. Serve chilled, optionally topped with a dollop of Cool Whip Free just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Luscious Deep Dish Pumpkin Strudel Pie?
It is a creamy pumpkin custard pie made with lower fat and sugar alternatives, topped with a buttery nut strudel and warm spices.
Is this pumpkin pie recipe low in fat?
Yes, it uses fat-free evaporated milk, egg whites, and egg substitute to create a lighter version of the traditional dessert.
Does this recipe use sugar substitutes?
Yes, the recipe uses Splenda granular in both the filling and the strudel topping to reduce the overall sugar content.
What size pie crust is needed?
The recipe requires one 9-inch unbaked deep dish pie pastry.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long does the pie bake before adding the topping?
The pie should bake for 40 minutes before you add the strudel topping.
What ingredients are in the strudel topping?
The topping is made from flour, chopped walnuts or pecans, Splenda, sugar, and cold butter.
Can I use pecans instead of walnuts for the topping?
Yes, the recipe suggests using either chopped walnuts or pecans for the strudel.
What kind of pumpkin is used?
The recipe calls for 15 ounces of canned pumpkin puree.
What type of milk is used for the custard?
The recipe uses 8 ounces of fat-free evaporated milk.
How do I prepare the eggs for the filling?
The filling uses 2 whisked egg whites and 1/4 cup of egg substitute.
How should the butter for the filling be prepared?
The 2 tablespoons of butter used in the pumpkin filling should be melted.
How should the butter for the topping be prepared?
The 3 tablespoons of butter for the strudel topping should be cold.
What spices are used in the pumpkin custard?
The filling is seasoned with 3/4 teaspoon of cinnamon and 1/8 teaspoon of nutmeg.
How do I prevent the pie crust edges from burning?
If the edges begin to brown too much during the final baking stage, shield them with aluminum foil.
How long is the second baking period after adding the topping?
After adding the strudel, bake the pie for an additional 15-20 minutes.
Is it necessary to refrigerate the pie?
Yes, for optimal flavor, it is recommended to refrigerate the pie overnight so the flavors can meld.
Should the pie be served warm or cold?
This pie is best served chilled.
What is a good serving suggestion for this pie?
Serve it with a dollop of Cool Whip Free for an extra touch of creaminess.
How do I know the filling is cooked enough for the topping?
The filling should be set but not jiggly after the initial 40 minutes of baking.
How do I make the strudel texture?
Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Can I omit the salt?
Yes, the 1/4 teaspoon of salt listed in the ingredients is optional.
How many ingredients are in this recipe?
The recipe contains 16 total ingredients.
What mixing method is used for the custard?
Use an electric mixer on medium speed to blend the ingredients until completely smooth and free of lumps.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically described as an ideal dessert for Thanksgiving gatherings and autumn celebrations.
What is the texture of the finished dessert?
It features a silky custard filling paired with a satisfyingly crunchy strudel topping.
How much Splenda is used in the topping?
The topping requires 3 tablespoons of Splenda granular.
How much flour is needed for the strudel?
The recipe calls for 1/2 cup of flour for the topping.
How should the pie cool after baking?
Allow the pie to cool on a wire rack at room temperature before refrigerating.
Is the egg substitute required?
Yes, the recipe specifies 1/4 cup of egg substitute in addition to the egg whites.