Skinny Pumpkin Pie (low fat)

 It is so hard to diet around holiday times. To watch everyone around you enjoying all of the seasonal goodies. *sigh* Well here is a recipe that will have you feeling much less guilty. Full of natural fiber, low in fat (compared to traditional pumpkin pie), and best of all you will hardly notice you are doing it on the skinny. :)

overview

• Prep Time: 10 minute
• Total Time: 1 hours
• Makes: 8 slices

ingredients

2 cups of pumpkin purée from pie or sugar pumpkin
1 can (300 mL) low fat sweetened condensed milk
2 eggs
½ tsp ground cinnamon
½ tsp ginger
½ tsp nutmeg
1 (9 inch) unbaked deep dish pie shell (made preferably with vegetable shortening not lard)

directions

Preheat oven to 425°F

In a large bowl whisk together pumpkin puree, low fat sweetened condensed milk, eggs and spices.

Pour into pie shell and bake at 425°F for 15 minutes.

After 15 minutes reduce the temperature to 350°F.

Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

tips & tricks

You could replace the pumpkin puree with canned pumpkin puree, though keep in mind you will be adding more salt to your recipe.

Resist the urge to add whipped cream or dessert topping, it maybe nice... but it is only added fat and calories.