Sweet Treats
'Twas the day before Thanksgiving, when all through the house. Not a creature was stirring, except me eating pumpkin pie. I am on a mission to find the best recipe for a "healthy"(er) pumpkin pie. I have baked crustless pumpkin pies, pumpkin pies made with artificial sweeteners, pumpkin pies without dairy...the list goes on. I finally found a recipe that cuts the calories, but maintains the traditional pumpkin pie flavor thanks to Hungry Girl...
Pumpkingredients:
Crust
- I used this store bought Reduced Fat Graham Cracker Crust...
Pie Filling
- One 15 ounce can of pure pumpkin
- One 12 ounce can of low-fat evaporated milk
- 1/2 cup liquid egg substitute (like Egg Beaters)
- 1/4 cup Truvia (artificial sweetener)
- 1/2 cup brown sugar
- 1/4 cup sugar-free pancake syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- Light Cool Whip (for topping)
Recipe:
**NOTE: Bake this pie one day in advance to allow enough time in the fridge.
-In a large mixing bowl, combine the pumpkin, evaporated milk, egg substitute, sugars, syrup, spices, and salt. Mix well and pour the mixture into the pie crust.
It will be pretty liquidy (like this).
-Bake the pie at 350 degrees for 45 minutes to 1 hour (depending on oven). Mine was baking for about an hour.
-Allow pie to cool then place in the fridge for a few hours (preferably overnight).
-Top with Cool Whip and enjoy!
Guilt-free pumpkin pie!!
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