Fall is nearly upon is, and with it comes the promise of crisp leaves, cool breezes, apple cider, and pumpkin-flavored everything. You might call me crazy, but I’m one of those pumpkin lovers that was breaking down the doors at Starbucks to get my first Pumpkin Spice Latte of the year. I love everything pumpkin, and I don’t think I could ever get sick of it. We’re only halfway through September, and I’ve already made 3 pumpkin pies. After the first batch, I decided to rethink my traditional pumpkin pie recipe and make it a little bit “skinnier” for those of us who just can’t pass up this fall favorite. The result was an equally delicious treat with half the calories.
Ingredients
- 1 15 oz. can pumpkin
- 1 c. skim milk
- 3 egg whites
- Kroger Regular Pie Crust (frozen) or Reduced Fat Graham Cracker Crust (whichever you prefer.. I prefer regular)
- 3/4 c. Stevia
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
Instructions
- Preheat oven to 425F.
- Mix pumpkin, milk, and egg whites in a medium bowl.
- In a separate bowl, mix Stevia and spices.
- Gradually stir the spice mixture into the pumpkin mixture.
- Pour into crust.
- Bake for 15 minutes, then reduce heat to 350F and bake 50-60 minutes (until a knife in the center comes out clean).
- Let cool for 2 hours and serve.
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