My son has been asking for a pumpkin pie for a few weeks now. Every time we went by the pumpkin patch at his school he would point to the little pumpkins and say, “There’s the pie pumpkins for pie!” He couldn’t wait to turn a cute little pumpkin into something homemade and delicious. So yesterday I finally made him his pie. But I took a shortcut and used canned pumpkin puree. It’s just so easy. He ate almost half of his pie, and today he finished it off. I couldn’t believe he ate the whole thing, but I wasn’t too stressed about it because I made this version a little healthier.
I used double the amount of eggs in this recipe, low calorie unsweetened almond milk and stevia for baking. To save on more calories, and keep the protein high, you can switch to just egg whites in this pie. I garnished with a little whipped cream.
Yield: Serves 8
1 pre-made deep dish pie crust
1 - 15 oz can pumpkin puree
4 large eggs
1/2 cup stevia for baking, splenda for baking, stevia in the raw or sugar
1 cup skim milk (I used unsweetened almond milk)
2 teaspoons pumpkin pie spice
a pinch of salt
Preheat oven to 350 degrees. Place pie crust in oven for 10 - 15 minutes to pre-bake slightly and help prevent a soggy crust. Remove crust from oven.
Add pumpkin puree, eggs, milk, pumpkin pie spice and salt to a large bowl. Whisk well. Pour filling in crust and place back in oven.
Bake at 350 degrees 40 - 50 minutes or until center is set. Let cool on n a rack completely before refrigerating.
