Pumpkin Pie Recipe
Homemade Pumpkin Pie That Smells Like the Holidays
Pumpkin puree, cinnamon, cloves and nutmeg make this healthy pumpkin pie recipe a delight for the senses.
There's nothing like the scent of homemade pumpkin pie wafting from the oven to make a house smell like home. And this pumpkin pie recipe is so easy, you will have plenty of time to spend with your family and friends out of the kitchen.
Although homemade pie crusts are almost always tastier than the store-bought ones, this recipe uses frozen pie crust, because it is just so much easier. Try to find one with no hydrogenated oils or trans fats. Whole Foods sells one variety. You can also find trans fat-free frozen pie crusts at health food stores and gourmet markets.
Be sure to use unsweetened pumpkin puree for this pie recipe. Canned pumpkin pie mix is already sweetened.
Most pumpkin pie recipes are already fairly healthy: They naturally contain a lot of vitamin A (found in pumpkin) and they generally have less fat and calories than many other pies.
To make this pumpkin pie recipe even healthier, we've lightened the fat and calorie load by reducing the amount of sugar to 2/3 cup from 1 cup, by using egg substitute in place of eggs, and by substituting whole milk and half and half for the heavy cream. The result is still incredibly rich and delicious. And this pumpkin pie recipe has just 5 mg of cholesterol! Now that's a heart-healthy dessert!
Pumpkin Pie Recipe
Ingredients:
- 1 frozen pie crust, thawed according to manufacturer's directions
- 1/2 cup liquid egg substitute (such as Egg Beaters)
- 15 oz. canned unsweetened pumpkin puree
- 2/3 cup firmly-packed brown sugar
- 1/2 cup whole milk
- 1/3 cup half and half
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
Directions:
- Preheat oven to 375 degrees F. Prick crust with a fork. Place on a baking sheet and bake 10 to 12 minutes until lightly browned. Meanwhile, beat remaining ingredients until well-combined. Pour into crust.
- Reduce oven temperature to 350. Bake 40 to 50 minutes or until just set in the center. Remember, overbaking causes pumpkin pies to crack. Remove from oven and let cool at room temperature 1 hour. Serve warm.
Makes 9 servings.
Per serving: 181 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 28 g carbohydrate, 1 g fiber, 4 g protein, 147% vitamin A, 3% vitamin C, 6% calcium, 9% iron
If you like this pumpkin recipe, be sure to try these recipes: frozen pumpkin pie, pumpkin cookies with Raisinets, pumpkin chocolate chip cookies, pumpkin bran muffins and low fat pumpkin bread.
