Guilt-Free Pumpkin Pie Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Interest GroupHealthy

Ingredients

 Nonfat graham cracker crumbs1 1⁄2 Cup (24 tbs)
 Honey2 Tablespoon
 Applesauce/Mashed banana / prune puree1 Tablespoon
 Canned pumpkin puree2 Cup (32 tbs)
 Evaporated skim milk1 1⁄2 Cup (24 tbs)
 Brown sugar1⁄2 Cup (8 tbs), firmly packed
 Ground cinnamon1 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Ground cloves1 Pinch
 Egg whites3

Directions

1. Preheat oven to 350 degrees.
2. Combine graham cracker crumbs, honey, and applesauce, mashed banana, or prune puree. Pat into a 9-inch pie pan.
3. Bake for 10 minutes. Set aside to cool.
4. When crust is cool, mix pumpkin, milk, sugar, cinnamon, ginger, nutmeg, cloves, and egg whites in a bowl.
5. Transfer pie filling to crumb crust. Bake for 1 hour at 350 degrees or until a wooden pick inserted in center of the pie comes out clean. Cut into 8 pieces.
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