Low Fat Pumpkin Pie Recipe
What is Thanksgiving dinner without a nice slice of pumpkin pie afterwards? Without it, it just wouldn't be the same. So, why shouldn't you be able to enjoy a piece of pie without feeling guilty? Well, guess what? YOU CAN! Most of the fat in pumpkin pie comes from the crust, so below you will find a crust-less, low fat pumpkin pie recipe that I enjoy! Remember though, everything in moderation.
1/4 cup water
2 1-ounce envelopes unflavored gelatin
2 cups fat-free evaporated milk, divided
¾ cup packed brown sugar (or can use 1/3 cup packed ©Splenda Brown Sugar)
1 15-ounce can pure pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla extract
Spray a 9-inch pie plate with nonstick cooking spray. In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes. Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don't worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended. Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours. Serves 8.
Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g