Friday, February 12, 2010

DESSERT: Skinny Pumpkin Pie or Mini-Pies

pumpkin pie, lowfat pie, easy pumpkin pie
Pumpkin pie is a quintessential fall treat.  For me, Thanksgiving isn't the same without it. This recipe has become a favorite with friends and family; it's incredibly easy to make and tastes great without all of the junk that will end up in your trunk.  One nice modification you can try is to bake the mixture in a muffin pan to create mini-pies.  Also, don't forget to create an easy crust for your pie/s.

Serving Size: 1 pie + 6 mini-pies or 18 mini-pies

  • 1 16 oz can pumpkin (try Libby's - it's pure pumpkin with no added sugars or preservatives)
  • 2 eggs
  • 1-2 tsp vanilla
  • 1.5 tsp spice mix (1 tsp all spice, 1/2 tsp cinnamon, and 1/2 tsp ground nutmeg) - note: you can omit all spice if you don't have it around
  • 1 tsp salt
  • 1.5 cups of milk
  • 3/4 cups of sugar (you can get away with using 1/2 cup)
  • Preheat oven to 350 degrees
  • Mix spices and sugar together
  • Mix all additional ingredients together and add in sugar mixture at the end
  • Pour mixture into crust - fill up to crust line
  • Bake at 350 degrees for 65 minutes

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