Diet Pumpkin Pie Recipe
My all-time favorite season of the year is autumn. I enjoy the beautiful colors, the cooler temperatures and the promise of things to come as the year draws to a close. To me, autumn kicks-off the holiday season - and it does such is beautiful tones and hues.
It doesn't get much better than Harvest Time amid autumn. Orange pumpkins - in all different shapes and sizes, autumn and winter varieties of squash as well as many of the healthy root vegetables and nuts are found bountiful at the market.
Pumpkins may be giant squashes or edible gourds, but they sure are tasty. And one specimen that is large in size can feed a small army of dieters.
We can turn that sweet orange beauty into pumpkin soup, pumpkin bread, pumpkin cakes and one of my favorite desserts - pumpkin pies.
Pumpkin pies are so easy to prepare. Basically, it's the pureed pumpkin, a can of evaporated milk, a few eggs and spices tossed into the recipe - and poured into a prepared pie crust. It takes very minimal time to make the recipe. Although the Diet Bites pumpkin pie recipe below has a recipe for the crust, you can certainly purchase one that is pre-made at the market.
The key in keeping caloric and dietary fat values in check while dieting is to use the reduced fat products available at your market. Opting for reduced fat margarine over traditional butter, reduced fat or skim versions of evaporated milk over the full-blown versions and pie crusts that are lowest in caloric values all influence to total values contained in your pumpkin pie. While each may seem nominal, together the values can add up very quickly.
If you wish, during the pumpkin harvest you can use fresh pumpkin; be sure to wash the outside thoroughly before cutting into the specimen. And be careful when using a knife on the pumpkin because it has a very tough outer shell - and one slip - let's don't even think about that.
After the pumpkin is cut open, you'll need to trim away that thick outer peel and remove any membrane and seeds contained inside Mister Jack O'Lantern. Cut the flesh into small cubes and cook in water on the stove top. It will be fork tender when done.
As a positive note, pumpkin pie is one of the healthier pie choices and our recipe is extremely skinny in caloric content. We have that information following the recipe. Let's get started doing some autumn baking, shall we? And oh - if it's not the autumn time of year that's okay too because pumpkin in a can is available all through the year.
The Recipe Ingredients
1 medium can of pumpkin
1/2 cup of egg substitute OR 2 egg whites and one yolk
1/2 cup sugar plus 6 packets of Splenda
1 tsp of cinnamon, ginger, cloves 1/4 teaspoon nutmeg OR you can use pumpkin pie spice if you wish
1 twelve ounce can of skim based or reduced fat evaporated milk
Begin preparing this recipe by mixing the canned pureed pumpkin with the eggs. Next, add the reduced fat evaporated milk. If you are leery about using skim or reduced fat evaporated milk - it won't impact the flavor of the pie. You might be hard-pressed to pick out a pie prepared with skim and one prepared with whole evaporated milk. Our taste testers couldn't do such.
Mix the dry ingredients and carefully add to the pumpkin mixture. Pour the mixture into two prepared pie shells and bake in a preheated 350 degree oven for about 40 minutes. The pie is done when the middle is set. It will continue to cook when it is removed from the oven, but not significantly - so be sure that the center is fully set before removing.
If the crust starts to over-brown, place a foil sleeve around the rim to prevent burning or scorching.
The Recipe Ingredients
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 Tablespoons of low-fat margarine OR refrigerated butter spray (0 calorie type)
4 Tablespoons of ice water
2 - 9 " pie plates
Simply cut the margarine into the flour and salt. Dash with the ice water and form a ball of dough. Roll out the dough on wax paper and fill the pie plates. This recipe makes two pie crusts.
Topping - You will need one small container of reduced fat whipped topping and 1 teaspoon of ground cinnamon.
Slice the chilled pie and top with the reduced fat topping and a small dusting of cinnamon if desired. Or you can opt for reduced fat whipped cream in a can if you wish for about the same number of calories.
This recipe makes 2 pies, or 16 servings for about 150 calories per slice.
Diet Bites is a Trademark