Ah, pumpkin pie! A classic fall dessert that fills our homes with its enticing aroma and our hearts with joy. But have you ever wished you could enjoy this festive treat without worrying about the calorie count? Well, I have great news for you: you absolutely can, with my low-calorie pumpkin pie recipe! This recipe is a healthier twist on the traditional pumpkin pie we all know and love. It’s made with simple, wholesome ingredients, yet it doesn’t skimp on the flavors that make pumpkin pie a much-loved dessert. Plus, it’s super easy to make! This low-calorie pumpkin pie has a soft, creamy filling with the just-right blend of pumpkin and spices, all encased in a light, flaky crust. What I love about this recipe is that it allows me to indulge in my favorite dessert without feeling guilty. I’m so excited to share this recipe with you. I hope it becomes a staple in your fall dessert repertoire, just as it has in mine!
Ingredients
- 1 (16 oz.) can solid pack pumpkin
- 1 (13 oz.) can evaporated skim milk
- 1 egg
- 2 egg whites
- 1/2 c. biscuit mix (Bisquick type)
- 2 Tbsp. sugar
- 6 packets sugar substitute
- 2 tsp. pumpkin pie spice
- 2 tsp. vanilla
Baking Instructions
- Heat oven to 350°.
- Lightly grease or spray a 9-inch pie pan with vegetable spray.
- Place all ingredients in blender, food processor or mixing bowl.
- Blend 1 minute or beat 2 minutes with mixer.
- Pour into pie pan.
- Bake for 50 minutes or until center is puffed up.
- Makes 8 servings (112 calories).
Calorie: 112
Total cooking time: 1 hour
Difficulty level: Easy
The Great Pumpkin Pie Experiment
You know what they say about pumpkin pie? No? Neither do I. But I’m pretty sure if pies could talk, they’d have some delicious tales to tell. Today, I’m going to share a story about a personal quest involving a low-calorie pumpkin pie, an oven, and my undying love for all things sweet.
The Ingredients
To begin, let’s talk about the ingredients. The main star here is a 16 oz. can of solid pack pumpkin. I know what you’re thinking… “Can’t we just use fresh pumpkin?” Well, trust me, after attempting to wrestle a pumpkin into submission, you’ll appreciate the ease of a can.
Next, we’ve got a 13 oz. can of evaporated skim milk. I like to think of it as the milk that went to the gym and lost all of its fat. Then, we have 1 egg (because eggs are the glue that keeps our culinary lives together), and 2 egg whites. Why just the whites, you ask? It’s like a pie’s secret handshake. Only the cool ingredients know about it.
Here’s where things get interesting. We have 1/2 a cup of biscuit mix. Yes, a biscuit mix. In a pie. Just roll with it. We’re also adding 2 Tbsp. of sugar, because what’s a pie without a little sweetness? To keep things on the low-cal side, we’re also including 6 packets of sugar substitute. It’s like sugar’s healthier, more responsible cousin.
Finally, we’re throwing in 2 tsp. each of pumpkin pie spice and vanilla. Because, let’s be honest, who doesn’t want their pie to taste like a fall-flavored, vanilla-scented hug?
Preparation Time
Alright, now that we’ve gathered our motley crew of ingredients, it’s time to turn up the heat. Literally. Preheat your oven to 350° and lightly grease a 9-inch pie pan. I used vegetable spray because it’s easier and I’m all about making life simpler.
Now, this is where things get really fun. To mix the ingredients, you’re supposed to put them all into a blender, food processor, or mixing bowl. I chose the blender because I wanted to feel like I was making an exotic cocktail instead of a pie. Blend for 1 minute. Or two minutes if you’re like me and get distracted by a dancing cat video on your phone.
Into the Oven
Pour your pie mix into the pan. It should look like a pumpkin smoothie at this point. If it doesn’t, well, let’s just hope for the best.
Bake for 50 minutes or until the center is puffed up. I’m not sure if the pie is supposed to look like it’s flexing its muscles but hey, let’s go with it.
The Final Result
Once done, you’ll have a low-calorie pumpkin pie that serves eight and totals a mere 112 calories per serving. Talk about having your pie and eating it too!
In conclusion, making a low-calorie pumpkin pie might not be as hair-raising as wrestling a bear or as nerve-racking as a blind date, but it sure is a fun (and delicious) way to spend an afternoon. And the best part? You get to eat the results of your experiment! Just remember to save a slice for me.
