I do not pretend to be a rock star when it comes to cooking. And baking is usually not my strongest skill. But I love pumpkin pie and I am trying to eat healthier. So desperate times call for desperate measures!
After several experiments, I came up with this recipe to prepare a healthier version of pumpkin pie for the holidays. This recipe will make two 8” pies. Each slice is approximately 220 calories. This recipe is the “sweet” version of pumpkin pie. If you prefer your pie a bit more tart or if you plan on serving it with ice cream, reduce the amount of brown sugar to ½ cup (packed). That will also reduce the calories to about 205 a slice.
1 Can (29 oz) pure pumpkin
2 cans (12 oz each) fat-free evaporated milk
4 large eggs
3 ½ tsp pumpkin pie spice
2 tsp vanilla extract
¾ cup Splenda brown sugar blend (packed)
Preheat oven to 425 degrees for fifteen minutes, then reduce temperature to 350 degrees
Mix the brown sugar and spice in a bowl. Set aside
Beat eggs in a large bowl.
Stir in pumpkin, vanilla extract, and sugar/spice mixture
Stir in evaporated milk
Pour into pie shells (I use Pillsbury refrigerated shells)
Bake for 40-50 minutes or until center is firm.
And while I have your attention, while you are preparing your dinner menu for the holidays, remember that thousands of families in the South Jersey area will struggle to put food on the table this Thanksgiving. That is why we put together the Indie Author Pot Luck Cookbook. 75% of the profits are donated to the Food Bank of South Jersey. All the contributing authors donated their recipes and time to make this book happen. As an added bonus, when you buy the print version from Amazon, you can download the Kindle version for free as part of Amazon’s Matchbook Program.