Pumpkin Pie ~ Low Cal & Heart Healthy

I love pie but it tends to be very high in fat and calories.  If you eliminate the crust and make a few other changes you keep the flavor but get rid of the guilt.  This recipe is from Heart Healthy Magazine which is a great source for tasty, heart healthy recipes.

Crustless Pumpkin Pie

Ingredients:

1 15-ounce can pumpkin

1/3 cup sugar

2 tablespoons honey

1 1/2 teaspoons pumpkin pie spice

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

1 teaspoon vanilla

3/4 cup evaporated fat-free milk

1.  Preheat oven to 350°.  Lightly grease a 1 1/2-quart souffle dish, an 8-inch springform pain, or eight 4-ounce ramekins; set aside.  For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice.  Add eggs and vanilla.  Beat lightly with a fork just until combined.  Gradually stir in evaporated milk.  Pour into prepared dish, pan, or ramekins.  If using a springform pan, place on a foil-lined baking sheet.  If using ramekins, place in a 15×10x1-inch baking pan.

2.  Bake 45 to 50 minutes for dish or pan and 30 to 35 minutes for ramekins or until center appears set when gently shaken.  Cool 1 hour on a wire rack.  Cover and chill at least 2 hours or up to 24 hours before serving.

3.  To serve, top with desired topper.  If using a springform pan, loosen pie from sides of pan by running a thin metal spatula around the edge.  Remove sides of pan.  Cut into wedges.  If using souffle dish, spoon pumpkin out of the dish and onto serving plates.

Preparation time:  25 minutes/Bake:  45 minutes.

Serves 8

Per serving: 95 calories, 0 g total fat (0 g sat.fat), 1 mg chol., 59 mg sodium, 20 g carb., 2 g fiber, 4 g pro.

healthy hugs, mb

This recipe is linked at the two amazing sites below!

Tagged as: crustless pumpkin pie, low calorie pumpkin pie, pumpkin pie