Can we talk about Pumpkin Pie for a minute?
I know, I know. It's August. We still have a solid month before there is even a chance that the weather turns remotely Autumnal.
But we're having a rare August bout of cool Fall-like weather. The air has a bit of a crisp to it, there is a nice breeze, and the nights might even feel a bit chilly.
And let's just get right to the point: Autumn is my most favorite time of year. And if it could be Autumn all year round?
I'd be a happy girl.
So Pumpkin Pie. It's delightful. But it can be pretty heavy and somewhat unhealthy. On my Journey to Healthified, I've been working toward a healthier eating lifestyle. And a healthy eating lifestyle includes attempting to healthify my favorite foods: finding ways to lighten without taking away from the experience and flavor.
After some internet scouring, I came across a lot of healthy pumpkin pie recipes. Most included crustless pumpkin pie recipes, as crusts are the bulk of the unhealthiness of any pie. After playing with a few, I've finally concocted a solidly wonderful Crustless Pumpkin Pie.
And can I tell you?
It is AH-mazing. I don't even notice it's crustless. It's so creamy and perfectly spiced. And did I mention healthy? 1/8 of the pie is only 135 calories (less if you substitute stevia for the sugar), and less than 1 gram of fat.
So, technically you could eat the entire pie and not feel bad about it!
Just kidding!
(But seriously).
For those who are gluten free, you can substitute almond meal/flour or rice flour for the wheat flour. A perfect gluten free treat that everyone will love!
- 1 can of Pumpkin (cooked, pureed pumpkin - not canned pumpkin pie)
- 1 Egg, whole
- Egg Whites from 1 Egg
- 2/3 cup sugar (you can do half granulated, half brown sugar - or use a sugar substitute like Stevia)
- 2 tsp Ground Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- Dash ground cloves
- 3 tbsp Flour (Gluten Free Option: Almond Meal/Flour or Rice Flour)
- 1 can of Evaporated Skim Milk
Directions:
1) Preheat oven to 350 degrees
2) Mix all ingredients in a large mixing bowl (by hand or with a mixer)
3) Pour the mixture into a greased 9" pie pan (I used non-stick cooking spray)
4) Bake at 350F for 50 - 60 minutes. Use a stainless steel knife or a toothpick to test readiness - insert into the center of the pie, if it comes out clean the pie is ready.
5) Refrigerate pie for at least 30 minutes before serving so it cools and sets.
Serve with whipped cream and enjoy!
Nutrition Facts: 135 calories, 0.8 g fat, 2.2g dietary fiber, 5.2g protein.
A better way to enjoy pumpkin pie - and NOT feel guilty about it! Now bring on Thanksgiving!
What recipes have YOU healthified recently?
Leave a comment and share the wealth!
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