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
- 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.)
- Mix remaining ingredients together. (Adjust the sugar and spices, if you like, according to your family's taste.) Pour into crust.
- Bake at 350 C for appx 45 min, or until centre of pie is set and knife inserted into middle comes out clean.
- 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!