Healthy Pumpkin Pie Recipe
1 ¼ C gingersnap crumbs (whole wheat if you can find them)
2 Tb Sucanat (or Sugar)
¼ C tablespoons reduced fat olive oil margarine, melted
Ingredients: Pie Filling
1 (15 ounce) can of pumpkin (1 3/4 cup)
1 Cup skim milk or low-fat soymilk
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Sucanat (or sugar)
Pumpkin pie spice (or 1tsp Cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves)
2 egg whites, for the crust
Stir together all ingredients.
Spray a 9" pie pan with Crisco spray
Press the mixture onto the sides and bottom of the pan.
Bake in a pre-heated 350 °F oven for 10 minutes
Cool on a rack
Brush the pie-crust with 2 egg whites
Cook at 350 degrees for 5 minutes, this will help prevent it from becoming soggy later on.
Pre heat your oven to 425°F
In a bowl, mix together the pumpkin, milk and three egg whites until the mix is very smooth.
Slowly stir in the Sucanat, 1/4 cup at a time.
Mix in the pumpkin spice (or alternative spices listed above). Once well mixed, taste to see if it’s good, if not add a bit more until preferred taste is achieved.
Pour pumpkin mixture into the pie crust and use a spatula to spread it out evenly.
Bake for 15 minutes at 450°F, then remove from the oven, reduce heat to 350°F and cook for another 45 minutes.
Allow your pie to cool for 5-10 minutes then enjoy!
Happy Healthy (minus the crust, to be honest.. but it’s good for those not in the 10lb challenge) Thanksgiving every one!