It's two weeks until Turkey Day. Our mouths are already watering in anticipation of turkey, stuffing, gravy, and pumpkin pie. And our waistbands are already preparing to expand a little to accommodate the additional 5 pounds the average American gains between Thanksgiving and New Year's. With some planning, you don't have to be among that statistic.
No one is asking you to give up pumpkin pie! You can use some easy substitutions to make it healthier. A 4-oz slice of traditional pumpkin pie brings in approximately 240 calories, 13 grams fat, and 28 grams carbohydrates. (Let's note that pumpkin pie is among THE healthiest popular dessert for Thanksgiving... having less than half the calories of it's pecan pie counterpart.) Check out the recipe below for a version of pumpkin pie that tastes just as good, with less calories and fat! Your waistline and your arteries will thank you. And your guests will never know the difference!
Fabulous Low Cal/Low Fat Pumpkin Pie – approx. 150 calories per slice (8 slices to pie)
¾ cup Splenda* 1 can (15oz) Libby’s Pure Pumpkin
½ tsp. Salt 1 can (12 fl. Oz) of evaporated milk (non fat or low fat)
1 tsp. Ground cinnamon 1 unbaked 9 inch deep dish pie shell
½ tsp. Ground ginger
½ cup Egg Beaters (or other egg substitute)
Mix sugar, salt, cinnamon, ginger, egg beaters/substitute in small bowl. Stir in the pumpkin and then gradually stir in the evaporated milk. Pour into pie shell. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350, bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Use low fat/no fat or sugar free cool whip to top!
* Note: you MUST use Splenda as the sugar substitute. Sweet N Low will not provide the same effect... I learned the hard way.