Every year the Thanksgiving table boasts a pumpkin pie. The aroma of pumpkin pie sets the tone for autumn and calls us to sit down with a big piece and a cup of coffee. However, you do not have to blow your diet to enjoy this indulgence. Go crustless this year! That’s right; you can go forego the crust and the taste. Flakey crusts may be tempting but they are full of fat that we can live without. Keep the full pumpkin flavor and eliminate the crust for a fall treat everyone will enjoy. If you so desire plop a bit of fat free Cool Whip on top for added fun. If you pair this with ice cream be sure it is fat free or frozen yogurt. Just because we eliminate the crust does not mean we can add in the fat from another source. Let’s be smart during this last leg of 2010 so 2011 doesn’t have to start out on the wrong foot.
Crustless Pumpkin Pie
1/4 cup water
2 1-ounce envelopes unflavored gelatin
2 cups fat-free evaporated milk, divided
3/4 cup packed brown sugar
1 15-ounce can pure pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla extract
Spray a 9-inch pie plate with nonstick cooking spray.
In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.
Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.
Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.
Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g
Recipe was given to me from a friend. Honestly, I am not sure where it originally came from.