Lighter Pumpkin Pie
Food Weight: 2.5 (or 2.0 if you make your own crust)
This Thanksgiving, lighten up your holiday with a new, lighter pie. This recipe uses fat-free milk, egg whites and a little less sugar to allow the classic pumpkin pie spices cinnamon, nutmeg and allspice to shine a little brighter. A graham cracker pie crust and a fat-free whipped topping are also great ways to cut down on the weight of this popular holiday fare.
9-in ready-made graham cracker pie crust (trans-fat free):
Note: make your own graham cracker crust and bring the weight down to 2.0!
Graham cracker crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
1 T. canola oil
Preheat oven to 350 degrees. Blend graham cracker crumbs, sugar and oil and mix well. Pat into 9-in pie pan. Bake for 10 minutes. Allow shell to cool before filling.
1 can (15 oz.) of pumpkin puree
3/4 cup evaporated fat-free milk
3 egg whites or 1/3 cup egg substitute
2/3 cup dark brown sugar, packed
1/2 Tablespoon pumpkin pie spice
Preheat oven to 375 degrees.
- Place all of the filling ingredients into a blender and puree until smooth.
- Pour into pie shell and bake 50 minutes (middle rack) or until pie is just set.
- Set on a wire rack and allow pie to cool completely before serving.
- Top with fat-free whipped topping.