Recipes

Pumpkin Pie

Yield: 8 Servings

Try something new with your tried-and-true pumpkin pie. This recipe uses skim milk and lowers the sugar just a bit to allow the classic pumpkin pie spices cinnamon, nutmeg and allspice shine a little brighter. A whole wheat pie crust is always a great way to sneak some extra nutrients and dietary fiber into dessert while you’re at it.

Pumpkin Pie
1 can (15 oz.) of pumpkin puree
3/4 cup evaporated skim milk
2/3 cup dark brown sugar, packed
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground or freshly grated nutmeg (about 15 gratings)
1/4 tsp. ground allspice
1 ready-made whole wheat pie crust

Preheat oven to 375 degrees.

Place all ingredients except pie crust in a blender and puree until smooth. Pour into pie shell and bake 50 60 minutes or until pie is just set.

Set on a rack and allow to cool completely before serving.

Per serving: 206 calories, 6g fat, (1 g. saturated fat) 33g carbohydrates, 5g protein, 3g fiber, and 229 mg sodium.