Friday, November 11, 2011
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
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.
Happy Thanksgiving Time!
To see where I party, check out my LINKY LOVE page!