The secret to this light pumpkin pie recipe involves egg whites, skim milk and reduced fat cream cheese. Spice it up with cinnamon and nutmeg for a homemade taste that has fewer carbs and cholesterol.
Pumpkin is a good source of Vitamins A and C, antioxidants, and fiber, making it one of the more healthful desserts at your table. To reduce calories in this version, consider swapping out the sugar to a no-calorie sweetener intended for baking. Follow that product’s instructions for substitution amounts, as they can vary. If making holiday meals and desserts are a tradition in your family, consider modifying favorites to more healthful versions for everyone’s benefit, and go for a walk after dinner to balance out the indulgence associated with the season.
- 8 oz reduced-fat cream cheese softened
- 2 cups no-salt added canned pumpkin
- 2/3 cup sugar
- 6 egg whites
- 3/4 cup skim milk
- 1/4 cup trans fat free margarine melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pre-made pie crust
Preheat the oven to 425°.
In a large mixing bowl, mix ingredients except pie crust with a hand mixer.
Pour filling into crust and bake for 15 minutes. Reduce oven temperature to 350° and bake for 40 to 50 minutes, or until a knife inserted into the center comes out dry. Place pie on a wire rack and cool to room temperature. Cut into 10 slices.
Yield: 10 servings
Serving Size: 1 slice
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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