Wednesday, November 26, 2008

Low Fat Crustless Pumpkin Pie Recipe

I made a pumpkin pie on Monday for a meals-on-wheels type of organization. The smell of baking pumpkin, ginger, cinnamon and nutmeg was too yummy to resist, so...I made a pie for us too.

1-Point Crustless Pumpkin Pie

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Preheat oven to 400. Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Warm it was yummy. Cold, the next day, it was divine. Best of all...if I eat the whole pie - not that I would ever do such a thing, but if - it's only 8 points. Chad wasn't too keen on a crustless pie, but after one piece, he had to have another.

6 comments:

zannie said...

So basically, you just make the pie without the crust? Nothing special about it?

I'm a pretty big fan of crust, though.

Anonymous said...

Yes and no...you sub egg whites for the eggs, skim evaporated milk for the regular and Splenda for the sugar.

I do like crust, but for me, the ability to eat PIE far outweighs the crust factor. (I'm also eating my pizza cheese-less now. Seriously...I should be a size 2!)

zannie said...

Well, I meant nothing special to make it work without a crust, rather than to lower the calories. Like maybe to make it a thicker consistency or something.

Is the egg substitution for consistency or calories? I don't remember the chemistry behind adding whole eggs versus egg whites or yolks to thinks...

Anonymous said...

Ahhh...no the consistency is the same. It has the taste and the texture of regular pumpkin pie.

I'm not sure about the egg white...to be honest, the science of baking eludes me. :D

Anonymous said...

Have you ever tried substituting stevia or agave for splenda? It might be pretty tasty.

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