Something that I absolutely love about the holidays...the pie!!!! I LOVE Pumpkin Pie, but it is so many calories (for people like me who want to pay attention to what they eat). Then I found this recipe for a lower calorie Pumpkin Pie and decided to make it for Thanksgiving. I was pleasantly surprised at how well it came out and how good it tasted! Can't wait to make it again! This falls into the dessert category.
Low Calorie Pumpkin Pie Recipe
Ingredients:
For the crust-
-4 oz of reduced fat graham crackers
-2 Tbsp of light butter, melted
-1 Tbsp of lightly packed brown sugar
-1 tsp of light Pancake Syrup
For the pie filling-
-1 1/4 cup canned pumpkin
-2 large egg whites
-1 large egg
-2 Tbsp of light Pancake Syrup
-2 tsp of pumpkin pie spice
-1/2 cup dark brown sugar
-1/4 tsp table salt
-1/2 cup fat-free evaporated milk
-Top with a dollop of Fat-Free Reddi-Whip whipped cream
Directions:
Preheat oven to 350 degrees.
In a food processor , combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9" pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.
In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingedients (except the whipped cream). Beat the mixture until smooth, cremy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the fat free whipped cream.
