Post by Loupy on Nov 26, 2011 20:19:11 GMT -7
Skinny Pumpkin Pie
www.skinnytaste.com
A Thanksgiving dessert table is never complete without the pumpkin pie. Did you think I would leave it out? Well I just couldn't. This recipe is quick and easy, and I found a really simple solution to a lighter pie crust using store bought crust...
(he he, you're going to love this!)
I rolled it out thinner.
Isn't that genius?!! I thought it was, although I can't take full credit; someone left a comment on my sweet potato pie , brilliant!! Since I had all the extra dough, I cut out some leaves with a cookie cutter to make it pretty for the photo, but careful, eating these leaves would increase the points. I calculated the pie crust based on Pillsbury, using just under 5 oz dough. If you rather not go through the trouble, and prefer to use all the dough, each slice would be 6 pts plus. Be warned Trader Joe's pie crust sheets are much larger.
The filling has been lightened up, but no one will ever know. This was really good!
Serves: 8
Ingredients:
15 oz canned pumpkin (or homemade pumpkin puree)
2 tbsp light butter, softened
3/4 cup light brown sugar, unpacked
1/2 cup fat free milk
1 large egg
2 large egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to room temperature)
Directions:
Preheat oven to 350°F.
Lightly dust a large cutting board or flat surface with flour.
Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
Place into a 9-inch pie dish, cutting off excess dough. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.
Place pumpkin in a large bowl.
Add light butter, and mix well. Using an electric mixer,
mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla.
Beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust.
Bake 60 minutes, or until knife inserted in center comes out clean.
Serve with whipped topping and enjoy!
Nutrition Information
Serving Size: 1/8th • Old Points: 3 pt • Points+: 5 pts
Calories: 172.3
Fat: 6.4 g
Carbs: 31.4
Fiber: 1.7
Protein: 3.5 g
Sugar: 20.7
Sodium: 143.1 mg
Copyright 2008 - 2011 Skinnytaste, Inc. All rights reserved. Powered by Blogger.
www.skinnytaste.com
A Thanksgiving dessert table is never complete without the pumpkin pie. Did you think I would leave it out? Well I just couldn't. This recipe is quick and easy, and I found a really simple solution to a lighter pie crust using store bought crust...
(he he, you're going to love this!)
I rolled it out thinner.
Isn't that genius?!! I thought it was, although I can't take full credit; someone left a comment on my sweet potato pie , brilliant!! Since I had all the extra dough, I cut out some leaves with a cookie cutter to make it pretty for the photo, but careful, eating these leaves would increase the points. I calculated the pie crust based on Pillsbury, using just under 5 oz dough. If you rather not go through the trouble, and prefer to use all the dough, each slice would be 6 pts plus. Be warned Trader Joe's pie crust sheets are much larger.
The filling has been lightened up, but no one will ever know. This was really good!
Serves: 8
Ingredients:
15 oz canned pumpkin (or homemade pumpkin puree)
2 tbsp light butter, softened
3/4 cup light brown sugar, unpacked
1/2 cup fat free milk
1 large egg
2 large egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to room temperature)
Directions:
Preheat oven to 350°F.
Lightly dust a large cutting board or flat surface with flour.
Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
Place into a 9-inch pie dish, cutting off excess dough. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.
Place pumpkin in a large bowl.
Add light butter, and mix well. Using an electric mixer,
mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla.
Beat on medium speed until mixture is smooth.
Pour filling into unbaked pie crust.
Bake 60 minutes, or until knife inserted in center comes out clean.
Serve with whipped topping and enjoy!
Nutrition Information
Serving Size: 1/8th • Old Points: 3 pt • Points+: 5 pts
Calories: 172.3
Fat: 6.4 g
Carbs: 31.4
Fiber: 1.7
Protein: 3.5 g
Sugar: 20.7
Sodium: 143.1 mg
Copyright 2008 - 2011 Skinnytaste, Inc. All rights reserved. Powered by Blogger.
