Simple Pumpkin Pie Recipe
Written by Sky Taylor, Diet Bites
Dieting? Time for Pumpkin Pie, one of the Lower Calorie Pies
It was rather warm for an October Texas, but it was a great day to make a delicious low calorie, low fat pumpkin pie. Nothing like pumpkin to get one in the mood for Halloween. Although Halloween can be down-right scary, there is absolutely nothing scary about my pumpkin pie recipe.
Yes, pies and cakes and cookies and candy are all on the " Do Not Eat" list, but pumpkin is one of the healthiest foods on the planet.
Pumpkin is packed with fiber, beta-carotene, iron, protein and Vitamin C. The key to keeping the pie healthy is keeping unhealthy foods out of the pie - which I feel this recipe accomplishes.
To reduce calories further still, opt for a pie crust containing the lowest amount of calories and use egg substitute rather than hen eggs.
The photo below is the pumpkin pie I made today and contains about 250 calories per slice.
The pie filling calories are calculated below but the number of calories in your pie will vary depending upon the pie crust used. See directions below for calculating the calories in your pie. It's ultra easy - just as easy as this pumpkin pie recipe!
It can put together while your oven is going through the 375-degree preheating phase.
Sky's Simple Pumpkin Pie, a low calorie healthy pie recipe
The Recipe Ingredients
1 can of pumpkin (15 ounces)
1 can of SKIM condensed milk (canned cream - 15 ounces)
2 eggs slightly beaten
1 Tablespoon ground cinnamon
1 Teaspoon of ground cloves
1 Tablespoon of pumpkin pie spice
3/4 cup of Splenda (or use sugar BUT add 600 calories to pie)
1 prepared deep shell pie crust
How to Prepare Our Diet Pumpkin Pie
Hand blend all the ingredients (except the crust) and then pour into the unbaked pie crust. You will have about 1/2 cup TOO MUCH liquid, so be careful not to over fill your pie.
Next, prepare a foil band and loop it around the edge of your crust taking care not to allow the foil to come into contact with the crust. A bit of cooking spray on the foil works as a great barrier. Because of the length of cooking time, the crust will over-brown unless it has on its heat shield.
Place pie on a baking sheet that has been preheated in your oven. If you place the pie on the sheet and try to transfer it to your oven - be careful because the pie can easily slide off - and then you'll have a huge mess to clean up.
The use of the baking sheet is to catch any spills should they occur and is only for insurance because unless the pie has been over-filled, it should not spill over. Bake at 375-degrees for about 50 minutes or until the center of the pie is set (fully cooked). Remove pie from oven remove foil collar and allow to completely cool. Transfer to refrigerator only after pie has completely cooled. We like our pumpkin pie ice cold - but of course, everyone is different.
The pie filling contains about 550 calories when Splenda is used. To calculate the calories in your pie, add these calories to the total calories in your pie shell - then divide by the number of slices.
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