Lighter Pumpkin Pie

Lighter Pumpkin Pie


Food Weight: 2.5 (or 2.0 if you make your own crust)

photo by Alexandra Grablewski

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.

Ingredients

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.

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

Directions

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.