What would Thanksgiving be without pumpkin pie? Pumpkin pie is a staple at most Thanksgiving tables. Did you know that pumpkin is high in vitamin C, vitamin A, and fiber? Pumpkins are very healthy but do not mistake pumpkin pie as a health food anymore than apple pie is a health food. However, if you are dieting and have an irresistible urge for pumpkin pie, you do not have to settle for a slice fit for a mouse. With the recipes below you can have a normal sized slice of pie and still feel good about sticking to your diet. Just don’t make both pies and have two slices that would defeat the purpose. Have a glass of skim milk, tea, or coffee, along with your pie. It will help you feel full and thus not desire more pie.
Crustless Pumpkin Pie
Ingredients
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute
1/2 teaspoon salt
1 -2 tablespoon pumpkin pie spice
1 teaspoon vanilla
2/3 cup splenda sugar substitute
Directions:
Combine all ingredients and beat until smooth.
Pour into 9-inch pie pan sprayed with cooking spray.
Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
Pie is done when knife inserted into center comes out clean.
Low Fat Pumpkin Pie
Ingredients
1 (15 oz) can of pumpkin puree
1 (14 oz.) can of fat free sweetened condensed milk
½ Cup egg substitute
1 teaspoon pumpkin pie spice
1 9 inch unbaked pie crust
Directions
Preheat oven to 425 degrees.
Combine all ingredients and mix until smooth and well blended.
Pour mixture into pie crust.
Bake for 15 minutes on 425 then turn the oven down to 350 and continue to bake for 30 minutes.
Store in refrigerator.