A tradition in many households is the famed pumpkin pie. Your family looks forward to a rich pumpkin pie full of holiday flavor. This pie will meet your family’s expectations while allowing you to keep the fat count down this year. Now, don’t spill the beans on this pie being low fat until all your guests emit a collective “ooh ahh…what a marvelous pie!” Be prepared because once you let them know it is low fat they may run like a wild herd to get another slice. Have at least two or more of these pies on hand. Also be prepared with a note of apology for Aunt Mable since her pie will be left in the dust this year.
Guilt Free Pumpkin Pie
1 (15 oz) can of pumpkin puree
1 (14 oz.) can of fat free sweetened condensed milk
½ Cup egg substitute
1 teaspoon pumpkin pie spice
1 9 inch unbaked pie crust
1. Preheat oven to 425 degrees.
2. Combine all ingredients and mix until smooth and well blended.
3. Pour mixture into pie crust.
4. Bake for 15 minutes on 425 then turn the oven down to 350 and continue to bake for 30 minutes.
5. Store in refrigerator.
When I make this pie I simply use a store bought crust. I know, I know…I can hear a gasp and jaws hit the floor as those words were read. I will be honest; I have yet to make a crust that is as good as what I can get from a store. I also cannot seem to find a good crust that is low fat. So if you find one, share it with me so I can feature it. In the meantime, dieters, remember that crusts are high in fat so keep that in mind as you go for a second slice.