Heart Healthy Pumpkin Pie
Pumpkin Pie is my favorite desert at Thanksgiving, but it is so high in fat and calories, this recipe I found is so much better for you, the crust has been eliminated and some changes made, but it is just as good.
1 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
Preheat your oven to 350 degrees. Grease a 1 1/2-quart soufflé dish set aside.
For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice.
Add the vanilla and eggs.
Stir lightly till mixed well.
Slowly stir in evaporated milk.
Pour into prepared dish.
Bake 45 to 50 minutes Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
Per serving: 95 calories, 0g total fat, 0g sat fat, 1 mg cholesterol, 59 mg sodium, 20 g carbs., 2 g fiber, 4 g protein.