I love pumpkin pie. But after eating lighter all year, I don’t want to overdo things at Christmas dinner. So I bring this light pumpkin pie, and no one except me is the wiser.
Low Fat Pumpkin Pie
4 egg whites, slightly beaten
16 ounce can pumpkin (or the meat from 1-lb pumpkin)
1/2 cup brown sugar
2 Tbsp molasses
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
12 oz can evaporated skim (fat free) milk
9″ unbaked pie shell
Preheat oven to 425 F. Combine ingredients in above order. Mix well. Pour into pie shell (or into an au gratin dish for a fat-free dessert). Bake for 15 minutes at 425F. Then reduce temperature to 350F, and bake for 45 more minutes. Makes 8 servings.
Each piece of pumpkin pie has 240 Cal, 7 g fat, 3 g saturated fat, and 7 mg cholesterol.
Without the crust, each piece would have 130 Cal, 0 fat, 0 saturated fat, and 2 mg cholesterol. For a low sugar version, use Splenda™ instead of brown sugar, and increase molasses to 3 tablespoons.