What to Eat Wednesday: Thanksgiving Pumpkin Pie (without all the extra calories!)

We LOVE Thanksgiving around here, and while this year might be a little different, we wanted to make sure you could still enjoy the flavors of a great Thanksgiving. This pumpkin pie is half the calories of the usual treat without skimping on ANY of the flavor- so you can enjoy your Thanksgiving AND keep on track! Enjoy!

Per serving: 137 Calories • 25g Carbs (1.5g Fiber, 16.5g sugar) • 5g Fat • 3g Protein

Ingredients

Ingredients scaled to: 1 pie

  • 15 oz canned pumpkin puree

  • 2 tbsp whipped butter, softened

  • 3/4 cup light brown sugar, unpacked

  • 1/2 cup fat free milk

  • 1 large egg

  • 2 large egg whites

  • 1/2 teaspoon pumpkin pie spice

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 tsp vanilla extract

  • 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*

Instructions

  1. Preheat oven to 350°F.

  2. Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.

  3. Place into a 9-inch pie dish, cutting off excess dough.

  4. Place pumpkin puree in a large bowl. Add butter, and mix well.

  5. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.

  6. Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.

  7. Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.

  8. Enjoy, and Happy Thanksgiving!

What to Eat WednesdayHope Becker