With Thanksgiving almost upon us, the holiday food frenzy is about to kick-off in a big way! I know I can’t resist having a piece of pumpkin pie at my family get-togethers. However, I know how unhealthy some desserts can be! So this year, I volunteered to make the pumpkin pie. I plan on making this better-for-you version of the original.
If you’re looking for a healthier dessert option this year, why don’t you try the following recipe? Let me know what you think!
1 (15 ounce) can pumpkin
1/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
2/3 cup fat-free evaporated milk
1/2 cup fat free egg substitute
1 (9 inch) frozen deep dish pie shells
1. Adjust oven rack to middle, preheat to 425 degrees.
2. Wisk together the pumpkin, brown sugar and pie spice until smooth.
3. Blend in milk and egg substitute.
4. Pour into pie shell and bake until knife inserted comes out clean, about 1 hour (45 min @ 350 degrees).
5. Cool for 2 hours.
Nutrition Information (per serving):
Fat: 5.8 g
Sodium: 158 mg
Protein: 4.7 g