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Thursday, 10 October 2013

My Fav Low-Fat Pumpkin Pie Recipe

I'm aiming to bring a couple of pumpkin pies to the extended family Thanksgiving dinner this weekend (ask me next week if they actually got made...). If your family is like mine, then pie is the only item I can count on my kids eating at Thanksgiving. So, I like to make mine as healthy as possible, y'know, relatively speaking.

I've had really good success working off the Best Light Pumpkin Pie recipe at FoodandHealth.com, but with a few changes:

Low Fat Pumpkin Pie Recipe

16 ginger snap cookies
2 tsp oil
water as needed
16 oz pureed pumpkin (2 cups)
1/2 cup egg whites (that's about 3 eggs-worth)
1 cup sugar
1 1/2 cup 2% or no-fat evaporated milk
1 tsp cinnamon
1/2 tsp each nutmeg and ginger
1/4 tsp cloves

  1. Grind or crush the ginger snaps. Mix with the oil and enough water to moisten (not wet) and press evenly onto the bottom and sides of a pie plate. (I use either an 8" or 9" pie plate, depending on what's clean.)
  2. Mix remaining ingredients together. (Adjust the sugar and spices, if you like, according to your family's taste.) Pour into crust.
  3. Bake at 350 C for appx 45 min, or until centre of pie is set and knife inserted into middle comes out clean.
  4. Refrigerate. Enjoy!
If you like extra spice, try mixing in some chopped candied ginger or some ginger jam with the filling before baking. Yum!

Do you have a healthy pie recipe you love? Share it with us!

Happy Thanksgiving everyone!

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