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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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âI wanted to create a lightened version of this classic pie, so I cut back on the sugar and added vanilla and bourbon to increase flavor without adding fat.â Diana Rios - Lytle, Texas Ingredients:
2 egg whites |
1 egg |
1-3/4 cups mashed sweet potatoes |
1/2 cup 2% milk |
1/4 cup reduced-fat butter, melted |
1 tablespoon bourbon |
1-1/2 teaspoons vanilla extract |
2/3 cup packed brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 reduced-fat graham cracker crust (8 inches) |
1/2 cup fat-free whipped topping |
Directions:
1. In a large bowl, whisk the the first seven ingredients until blended. In another bowl, combine the brown sugar, flour, cinnamon, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Pour into crust.
2. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 8 servings.
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