Pumpkin pie is the traditional finale of the Thanksgiving feast, but who needs extra calories after turkey, stuffing, potatoes, gravy and more?
Here’s a reduced-calorie version of pumpkin pie that trims away sugar and fat while retaining the flavors of the time-honored dessert. Remember to skip adding a dollop of whipped cream on top.
Healthy Pumpkin Pie
- 1/3 cup butter-flavored vegetable shortening
- 1 cup flour
- 3 tablespoons ice water
- 1 15-ounce can pumpkin
- 1/2 cup egg substitute
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 12-ounce can evaporated skim milk
Put flour and shortening into a small bowl. With two knives (or a pastry blender), cut shortening into flour until thoroughly mixed. Work on the crust at this time, not after adding water.
Add water and use a fork to toss quickly. Handle as little as possible. It can be a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly and refrigerate for 30 minutes.
When ready to roll out the crust, sprinkle a little flour on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin to roll crust to fit a 9-inch pie pan.
Preheat oven to 425 degrees. In a medium bowl, whisk pumpkin with egg substitute, sugar and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and keep baking for 30 minutes longer or until tester inserted in center of pie comes out clean. The center will get firmer as it cools.
42 g carbohydrates
7 g protein
6 g fat
91 mg sodium
3 g fiber