Lowfat Recipes

Healthy Pumpkin pie

Recipe #48131
I made up this recipe and whipped it up the night before Thanksgiving, it was great! It's about as healthy as a pie can possibly be! Only problem was that my crust was soggy, but the packaging gave a suggestion to that, which I have included to keep yours from going soggy. plus it's delicious, low-fat and sugar-free. What more could you ask for in a pie?!
by Wishing Barbie
8
servings click to change U.S./Metric measurement system or number of servings
time to make 1¼ hours 10 min prep
1 (15 ounce) can pumpkin (about 1 3/4c)
8 ounces skim milk or low-fat soy milk (has a slight taste)
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Splenda sugar substitute
pumpkin pie spice
2 egg whites, for the crust

Not the one? See other "Healthy" Pumpkin pie Recipes

  1. Preheat oven to 425*F.
  2. mix pumpkin, milk, and egg whites until smooth.
  3. gradually stir in splenda (1/4c at a time).
  4. add the PP spice, taste, add more if need be.
  5. pour into crust** and spread evenly.
  6. bake in the oven for 15 minutes then reduce the temperature to 350*F and bake for another 45 minutes (may vary depending on ovens).
  7. let cool and serve your favorite way.
  8. **to make to crust less likely to turn soggy (like mine) beat some egg whites and brush over the crust and bake at 350*F for about 5 minutes