Guilt-Free Pumpkin Pie Recipe
Ingredients
| Nonfat graham cracker crumbs | 1 1⁄2 Cup (24 tbs) | |
| Honey | 2 Tablespoon | |
| Applesauce/Mashed banana / prune puree | 1 Tablespoon | |
| Canned pumpkin puree | 2 Cup (32 tbs) | |
| Evaporated skim milk | 1 1⁄2 Cup (24 tbs) | |
| Brown sugar | 1⁄2 Cup (8 tbs), firmly packed | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Ground cloves | 1 Pinch | |
| Egg whites | 3 |
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.
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.
Chef
