One slice of pumpkin pie can have upwards of 300 calories and 16 grams of fat. The delectable desert helps explain why the average American gains seven pounds between Thanksgiving and Christmas every year. Using an egg substitute and fat-free sweetened condensed milk in your pumpkin pie recipe will help you keep your holiday calorie count in check without losing taste or tradition.
Instructions
Directions
1. Pre-heat oven to 425°.
2. Bring the pie pastry shell to room temperature. Let it sit for 15 minutes or defrost it in the microwave for 15-20 seconds.
3. When the pie pastry shell has reached room temperature, carefully unroll it from the package.
4. Press the pastry shell firmly against the sides of a glass pie pan. A glass pie pan is recommended to help brown the crust.
5. Set the pie pan aside and in a large mixing bowl, beat the canned pumpkin, fat-free condensed milk, egg substitute, salt, ground ginger, ground cinnamon and ground nutmeg until smooth.
6. Pour the mix into the pie pan.
7. Bake the pie at 425° for 15 minutes.
8. After 15 minutes, reduce the heat to 350° and bake for another 25-30 minutes or until you're able to pull a knife clean out of the center of the pie.
9. Let the pie rest on a wire rack until it has completely cooled. Store in the refrigerator. Yields 8 servings.
10. Servings per recipe: 8. Amount per serving: calories: 193.5; total fat: 6.6 g; cholesterol: 4.2 mg.; sodium: 560.8; total carbohydrates: 21.5; dietary fiber: 0.8 g; protein: 12.0 g.
Tags: pastry shell, condensed milk, room temperature