Thanksgiving is next week, can you believe it?! I don't know where this year has gone or even this month for that matter. I know many of you love pumpkin pie but lets be honest, it may have squash in it but it is not good for you! This year try out this healthified version. It has 53% less fat; 80% less saturated fat; and 24% fewer calories than its original. The secret is in the crust! So don't cheat and use a pre-made one, this one is simple and healthier. And the best part is that your guests will have no idea it is healthier, it tastes that good! Make this pie this week and freeze it until Thanksgiving or whip it up the night before and have one less thing to do that day.
Healthified Pumpkin Pie
Prep time: 25 minutes
Start to finish: 2 hours 25 minutes
Makes 8 servings
Crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 T skim milk
Filling:
3 egg whites
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 tsp vanilla
Heat oven to 425. In medium bowl mix flour, sugar, salt and oil with fork until well mixed. Stir in milk, 1 T at a time till all flour is moistened and crust almost leaves sides of bowl. Shape dough into a ball using your hands. Press dough into bottom and up the sides of a 9 inch pie pan.
In medium bowl beat egg whites slightly with whisk or beater. Beat in remaining filling ingredients. Pour filling into pie plate, carefully place in oven and cook for 15 minutes.
Reduce temp to 350. Cover edges of crust with foil to prevent excess browning. Bake about 45 minutes longer or until knife inserted into center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature an additional 5 hours but then should be refrigerated.
1 serving has 250 calories and 7g fat.
No comments:
Post a Comment