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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I made up this recipe and whipped it up the night before Thanksgiving, it was great! It's about as healthy as a pie can possibly be! Only problem was that my crust was soggy, but the packaging gave a suggestion to that, which I have included to keep yours from going soggy. plus it's delicious, low-fat and sugar-free. What more could you ask for in a pie?! Ingredients:
1 (15 ounce) can pumpkin (about 1 3/4c) |
8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk (has a slight taste) |
3 egg whites |
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard) |
3/4 cup splenda sugar substitute |
pumpkin pie spice |
2 egg whites, for the crust |
Directions:
1. Preheat oven to 425°F.
2. Mix pumpkin, milk, and egg whites until smooth.
3. Gradually stir in Splenda (1/4 cup at a time).
4. Add the pumpkin pie spice; taste and add more if need be.
5. Pour into crust** and spread evenly.
6. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
7. Let cool and serve your favorite way.
8. **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.
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