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Saturday, January 18, 2014

Recipes: Low Fat Pumpkin Pie


Good Morning!

Recipes: Low Fat Pumpkin Pie


-6 sheets phyllo dough, thawed (use a ready-made, reduced-fat graham
cracker crust instead)
-Cooking spray
-3/4 cup dark brown sugar
-1/2 tsp salt
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/4 tsp ground cloves
-1/2 cup egg substitute or 4 egg whites
-1 15-ounce can pumpkin
-1 12-ounce can fat-free evaporated milk
(Serves 8)


Preheat oven to 350 degrees
Cut phyllo sheets in half and stack on wax paper or plastic wrap
(each full length sheet is 14 x 18 inches; if you happen to have 14 x
9-inch sheets, leave whole). Place wax paper or plastic wrap on top
layer and cover with a damp towel to prevent sheets from drying out.

Coat a 9-inch pie dish with cooking spray. Lay a half sheet of phyllo
pastry in pie dish. Spray with nonstick cooking spray. Repeat with
rest of half sheets, fanning out to form a circle. Fold and crimp
edges. Weigh down with pie weights and bake for 10 minutes until
slightly browned.

Combine dry ingredients in a medium bowl. Beat egg substitute or egg
whites with pumpkin puree. Slowly pour in evaporated milk and mix
well. Add sugar and spices to pumpkin mixture and blend thoroughly.
Pour into pie crust; bake for an hour, or until knife inserted in
center comes out clean.

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