Skinny Pumpkin Pie? Yes!!!

Contributed by: Gina Moyer, Immaculata University Nutrition Student

Thanksgiving is coming upon us quickly, but how do we eat that great tradition of pumpkin pie without feeling guilty? I have the perfect solution! Skinny pumpkin pie. Pumpkins are loaded with Vitamin A and dietary fiber. So if you want to try keep the calories in check but still indulge in good old pumpkin pie, try this recipe. I made it last weekend, and my whole house smelled great and my guests loved it. They could not believe it was low in fat and calories. I promise your Thanksgiving day guests will love it too! 

Skinny Pumpkin Pie

Pie Crust:

1 cup of all purpose flour

1/2 tsp. of sugar 

1/8 tsp. of baking powder

1/8 tsp. of salt 

3 1/2 tbsp. of canola oil 

2-3 tbsp. Of cold water

Pie Filling: 

15 oz. of pure pumpkin purée - try the great pie pumpkins available at the market, simply slice in half, seed, and roast until tender on a baking pan, puree and you're set to go! 

1 cup of unsweetened almond milk

3 egg whites beaten

1/3 cup of brown sugar

1 tsp. vanilla extract

1 tsp. cinnamon

1/4 tsp. allspice


Pie Crust:

1. In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.

2. In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.

3. Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water one teaspoon at a time if needed, until moistened.

4.Transfer the dough to a 9-inch pie dish and press the dough evenly along the bottom and sides of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.

Crimp the edges, or press with the tines of a fork as desired, then set aside until ready to fill.

Pie Filling:

Preheat the oven to 400° F.

In a large mixing bowl, stir all of the ingredients together until thoroughly combined.

Pour the filling in the set-aside pie shell and place the pie on a cookie sheet to put into the oven.

Bake for 15 minutes, then lower the oven temperature to 350° F, and continue baking for 1½ hours, or until the center is set.

Allow the pie to cool for at least an hour before serving. Enjoy! 

PS. You can also use a graham cracker crust. I have done this too and it tastes just as great! 

Lisa ONeill1 Comment