Skinny Pumpkin Pie
Well of course we have to start out with some adorable pictures of Walton and his Mom (aka my sister). So freakin cute.
Now onto a different kind of little pumpkin! Pumpkin pie! I made this skinny pie last year along with a full on fat version... I didn't tell anyone the difference and hands down everyone picked the skinny one!!! This is what I'm all about, making it healthy and making it taste good! Give this a try in a regular pie crust, a graham cracker crust, or just make it in ramekins and serve it without any crust (that's the way my sister likes it best).
Born Again Pumpkin Pie
recipe from Better Homes and Gardens
3/4 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted (I used a little more than 1 of butter)
1 16-ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.
2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.
* Calories 222,
* Total Fat (g) 7,
* Saturated Fat (g) 1,
I doubled the recipe and had enough for 2 deep dish pies, or 2 regular dish pies plus 2 medium size ramekins. We enjoyed the ramekins the night before with a whole bunch of ready whip on top. YUM