INGREDIENTS:
- 15 ounces canned pumpkin (or homemade pumpkin puree)
- 1.5 tablespoons butter (softened and whipped)
- ¾ cup light brown sugar (unpacked)
- ½ cup fat free milk
- 1 large egg
- 2 large egg whites
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
PREPARATION:
- Preheat oven to 350°F.
- Spray a pie pan or 9-inch X 9-inch baking dish with cooking spray. (Alternatively, you can lightly grease the pan or dish with the oil/fat of your choice.
- In a small bowl, beat eggs until whites and yolk are combined.
- In a large bowl, combine pumpkin puree and butter. Mix well.
- Add eggs, brown sugar, milk, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Mix until mixture is smooth.
- Pour mixture into your prepared pie pan or baking dish.
- Bake about 70-75 minutes or until knife inserted in center comes out clean.
- Once cooled, cut into individual portions
NOTES:
- This is a healthier alternative for traditional dessert.
- If you are missing any spices, leave it out or make a substitution. The flavor of the dish will vary based on the spices used.
- This recipe can be made with a mixer. It can also be made using a whisk or spoon.
Adapted from – https://www.skinnytaste.com/skinny-pumpkin-pie/
Recipe courtesy of Diabetes Prevention and Control