If you’re like me, you need a good pumpkin pie this time of year. The good news is that pumpkin is good for you (see Julie’s article on The Great Pumpkin) and a good slice doesn’t have to break your calorie bank! Here is a great lighter version that is as delicious as the full calorie recipe.
- 1 (15 ounce) can pumpkin (about 1 3/4 cup)
- 8 ounces skim milk
- 3 egg whites
- 2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
- 3/4 cup sugar
- pumpkin pie spice
- 2 egg whites, for the crust
Preheat oven to 425°F.
Mix pumpkin, milk, and egg whites until smooth.
Gradually stir in sugar (1/4 cup at a time).
Add the pumpkin pie spice; taste and add more if need be.
Pour into crust** and spread evenly.
Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
Let cool and serve your favorite way.
**To make to crust less likely to turn soggy, beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.