from: http://www.womenshealthmag.com/nutrition/low-cal-pumpkin-pie?cm_mmc=Dish_Newsletter-_-1509914-_-11272013-_-TheBestEverLowCalPumpkinPieRecipe_ReadMore
COURTESY OF THE PICKY EATER
It wouldn't be Thanksgiving without pumpkin pie—but some versions can clock in at more than 300 calories a slice—and that's assuming you cut your pie into 12 miniscule pieces!
This slimmed-down version, created by Anjali Shah, a certified health coach and the genius behind the healthy food blog The Picky Eater, comes in at 210 calories per slice if you cut your pie into eight slices—and an unbelievable 150 calories if you cut your pie into 12 slices. So go ahead and indulge—it is Thanksgiving after all!
Skinny Pumpkin Pie Recipe
Makes 8-12 servings
Makes 8-12 servings
For the pie:
3/4 cup dark brown sugar, packed
1 large egg
2 large egg whites
1 (12-ounce) can evaporated skim milk
1/4 tsp finely grated orange zest
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 (15-ounce) can pumpkin puree
1 frozen pie crust, thawed to room temperature
3/4 cup dark brown sugar, packed
1 large egg
2 large egg whites
1 (12-ounce) can evaporated skim milk
1/4 tsp finely grated orange zest
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 (15-ounce) can pumpkin puree
1 frozen pie crust, thawed to room temperature
For the topping:
1/4 cup whipping cream
1/4 cup whipping cream
1. Position oven rack to lowest position. Preheat oven to 425° F.
2. Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
3. To prepare crust, dust a large cutting board or flat surface with flour. Roll out a room-temperature pie crust sheet until it spreads to a little less than 12 1/2 inches in diameter. Place into a 9-inch pie dish, cutting off excess dough that hangs over side (this will get rid of about 20 percent of the dough, saving you a ton of calories!).
4. Pour pumpkin mixture into the crust. Bake for 10 minutes, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack.
5. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).
Per serving (if you cut your pie into 8 slices): 210 cal; 6 g fat (1.9 g saturated); 45.9 g carbs; 37 g sugar, 267.9 mg sodium; 2.7 g fiber; 6.4 g protein
Per serving (if you cut your pie into 12 slices): 150 cal; 4 g fat (1.2 g saturated); 30.6 g carbs; 24.8 g sugar; 178.6 mg sodium; 1.8 g fiber; 4.3 g protein
