Guilt-Free Pumpkin Pie Recipe
Ingredients
1 1/2 cups nonfat graham cracker crumbs
2 tablespoons honey
1 tablespoon applesauce, mashed banana, or prune puree
2 cups canned pumpkin puree
1 1/2 cups evaporated skim milk
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3 egg whites
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.
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