Superfood Pumpkin Pie

AllRecipes user Crystal

Delicious dessert doesn’t have to be loaded with fat and sugar.  Enjoy this less-guilty version of the traditional pumpkin pie on your Thanksgiving table this year.

Your guests won’t even notice that a lot of the fat and sugar are missing.  Pumpkin brings fiber, potassium, vitamin A and beta-carotenes to this make-ahead pie.

If you’d prefer to not use Splenda, substitute one can of sweetened condensed milk (14 oz.) for the evaporated milk and Splenda.

Superfood Pumpkin Pie
: 8
  • 1 (15 ounce) can solid pack pumpkin
  • 1 can fat free evaporated milk
  • ¾ cup egg substitute
  • ⅔ cup Splenda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 (9 inch) unbaked pastry shell
  1. In a large mixing bowl, combine the all ingredients (aside from pie crust); beat just until smooth.
  2. Pour into pastry shell. Bake at 425 degrees F for 15 minutes.
  3. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
  4. Cool on a wire rack. Store in the refrigerator.


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