Thanskgiving Pumpkin Pie (Reduced Calorie & Fat)

Last year I read that pumpkin pie was the most searched for recipe online at Thanksgiving time.  I am stumped by why, when it really is very easy to make.  There is even a great recipe on the back of your can of Libby's canned pumpkin.  I use Libby's canned pumpkin every year to make a wonderful pie.  However, I don't stick to their recipe.  I have modified it a bit to make it even easier to prepare, slightly changed the spice mix, and have made it reduced calorie and fat!  I promise you won't miss the fat or calories in this delicious pie. 

 Ingredients for 2 Pies

 or

12 (7 ounce ramekin mini pies):

1 1/2 Cups of Splenda No Calorie Sweetener or 1 1/2 Cups of White Sugar

1 TSP of Salt

3 TSP of Pumpkin Pie Spice

1/2 TSP of Ground Cloves

1 Cup Cholesterol Free Egg Product or 4 Large Eggs

1 Can 29 oz of Libby's 100% Pure Pumpkin

2 Cans of Fat Free Evaporated Milk or Regular Evaporated Milk

2 Unroll & Bake Pie Crusts

Preheat oven to 425 F degrees.  Let your refrigerated pie crust get to room temperature

 (refer to the package for preparing your crust). You will want to pierce the bottom of the crust with a fork.  I layed one crust out into one pie tin, and the other crust I used to make 6 individual mini pies, in my 7 ounce ramekin glass dishes.  Since there is only four in my family, I prefer to bake only one pie now.  I cover my unbaked mini ramekin pies, and store in the freezer, for a quick dessert at a later date.

Of course you could make this even easier, and by the frozen crusts, already to go from the freezer in pie tins. I think they taste about the same either way. 

Mix all of your ingredients (excluding pie crust) together in a large mixing bowl, with a whisk, until all is well combined.  Pour into your pie crusts or ramekins.  You can certainly put the crust on the bottom of your ramekins, or do what I did, and lay it on top.  If you lay it on top, you will want to spray your dishes with a butter flavored non stick spray, before filling with your pumpkin pie mix.

The edges of my crust I crimped with a fork.

This recipe will make 12 (7 ounce ramekin pies) or 2 regular pies.

Bake in the center of your oven for 15 minutes at 425 F degrees.  Then reduce heat to 350 F degrees, and bake for an additional 40-50 minutes for two regular size pies, or 23-30 minutes for the mini ramekin pies.  You will not want to over bake.  Keep an eye on your pies.  They are done when a knife inserted into the center comes out clean.

 They will need to cool on a wire rack for at least 2 hours to firm up.

Serve or store in fridge covered.

Enjoy!

Happy Thanksgiving Time!

To see where I party, check out my LINKY LOVE page!