Low-calorie Pumpkin Pie

Low-Calorie Pumpkin Pie Recipe from the USA | Healthy Dessert

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Pumpkin pie is a classic dessert that is often enjoyed during the fall season, especially around Thanksgiving. This low-calorie version of the traditional pumpkin pie is a healthier alternative that doesn't sacrifice on flavor. With the use of skim milk, egg whites, and sugar substitutes, this recipe cuts down on calories without compromising on taste.

History

Pumpkin pie has been a popular dessert in American cuisine for centuries, with recipes dating back to the early 17th century. The combination of pumpkin, spices, and a flaky crust has become a staple during the fall season and is often enjoyed during holiday gatherings.

Ingredients

16 oz (454 g) of solid-pack pumpkin
13 oz (369 g) of evaporated skim milk
1 egg
2 egg whites
0.5 cup of biscuit mix like bisquick
2 tbsp of sugar
8 packs of sugar substitute (equivalent to 16 tsp or 0.33 cup)
2 tsp of pumpkin pie spice
2 tsp of vanilla

How to prepare

Preheat the oven to 350°F (177°C).
Lightly grease or spray a 9-inch pie pan with vegetable pan spray.
Place all the ingredients in a blender, food processor, or mixing bowl.
Blend for 1 minute or beat for 2 minutes with a mixer.
Pour the mixture into the pie pan and bake for 50 minutes or until the center is puffed up.

Variations

For a gluten-free version, use a gluten-free baking mix instead of bisquick.
Add chopped nuts or a crumb topping for added texture and flavor.

Cooking Tips & Tricks

Make sure to blend or mix the ingredients thoroughly to ensure a smooth and creamy texture.

- Be sure to use a pie pan that is the correct size to prevent overflow during baking.

- Allow the pie to cool completely before serving to allow it to set properly.

Serving Suggestions

Serve this low-calorie pumpkin pie with a dollop of whipped cream or a sprinkle of cinnamon for a festive touch.

Cooking Techniques

Be sure to blend or mix the ingredients thoroughly to ensure a smooth and creamy texture.

- Bake the pie in a preheated oven to ensure even cooking.

Ingredient Substitutions

You can use regular milk instead of evaporated skim milk if desired.

- Substitute the sugar substitute with honey or maple syrup for a natural sweetener.

Make Ahead Tips

This pumpkin pie can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve this low-calorie pumpkin pie with a hot cup of coffee or tea for a cozy and comforting dessert.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of this low-calorie pumpkin pie contains approximately 150 calories.

Carbohydrates

Each serving of this low-calorie pumpkin pie contains approximately 25 grams of carbohydrates.

Fats

This recipe is low in fat, with each serving containing only 2 grams of fat.

Proteins

Each serving of this pumpkin pie provides 5 grams of protein.

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium, making this dessert not only delicious but also nutritious.

Alergens

This recipe contains eggs and wheat (from the bisquick), which may be allergens for some individuals.

Summary

Overall, this low-calorie pumpkin pie is a healthier alternative to traditional recipes, with lower calories, fat, and sugar content.

Summary

This low-calorie pumpkin pie is a delicious and healthier alternative to traditional recipes, perfect for enjoying during the fall season or holiday gatherings. With a creamy texture and warm spices, this dessert is sure to be a hit with family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and there was a chill in the air that hinted at the coming winter. I had just finished baking a batch of apple muffins when I decided I wanted to try my hand at making a pumpkin pie.

I had always loved pumpkin pie, but I knew that the traditional recipe was full of sugar and calories. As someone who was always conscious of my health, I wanted to find a way to enjoy this classic dessert without feeling guilty afterwards. So, I set out on a mission to find a low-calorie pumpkin pie recipe that still captured the delicious flavors of fall.

I began by asking my friends and family if they had any recipes they could share with me. My sister-in-law, Mary, suggested that I check out a local cooking magazine that often featured healthy recipes. I took her advice and headed to the newsstand to pick up a copy.

As I flipped through the pages of the magazine, my eyes landed on a recipe for low-calorie pumpkin pie that looked absolutely divine. The recipe called for using a mixture of Greek yogurt and pumpkin puree to create a creamy filling, and a graham cracker crust made with coconut oil instead of butter. I knew this was the recipe I had been searching for.

Excitedly, I gathered all the ingredients I would need and set to work in the kitchen. The aroma of cinnamon and nutmeg filled the air as I mixed together the pumpkin puree, yogurt, and spices. I poured the filling into the coconut oil crust and popped it into the oven to bake.

As the pie baked, the scent of warm pumpkin wafted through the house, making my mouth water in anticipation. When the timer finally dinged, I pulled the pie out of the oven and let it cool on the counter. The filling had set perfectly, and the crust had a golden brown hue that was simply irresistible.

I couldn't wait to take my first bite of this low-calorie pumpkin pie. The fork sank into the creamy filling, and I closed my eyes as the flavors exploded on my tongue. It was everything I had hoped for and more – rich and decadent, with just the right amount of sweetness.

I knew that this recipe would become a staple in my dessert repertoire. Not only was it delicious, but it was also guilt-free, allowing me to indulge in a slice without worrying about my waistline. I shared the recipe with all of my friends and family, who were equally impressed by how tasty and healthy it was.

Since that day, low-calorie pumpkin pie has become a fall tradition in our household. Every year, as soon as the leaves start to change, I pull out my trusty recipe and get to work in the kitchen. The familiar scent of cinnamon and nutmeg fills the air, bringing back memories of that first time I discovered this delicious dessert.

I am grateful for the journey that led me to this recipe, and for the joy it has brought to me and my loved ones. Cooking has always been a passion of mine, and finding ways to make my favorite dishes healthier and more nutritious has become a personal mission. I can't wait to see what other culinary adventures await me in the future, but for now, I'll savor every bite of this low-calorie pumpkin pie – a reminder of the day I discovered a recipe that changed the way I think about dessert.