I happened upon this pumpkin pie recipe over at skinnytaste.com a few months back and have been tinkering with it since Thanksgiving. What I have found is this pumpkin pie is, pretty much, the best pumpkin pie ever! It is supper easy to make and has less than 100 calories per serving. I am still searching and tinkering with healthy and tasty pie crusts, so this one just used the store bought version from fresh market. From what i have gathered, the secret to this being so tasty is mainly due to the fresh pumpkin used. I use two average/small pie pumpkins for this recipe and the results are fantastic!
Cooking pumpkin is quite simple and is the same method I used to make pumpkin soup... Cut the pumpkin in half, lay on baking sheet cut side down, cook at 450 for 45 minutes or until slightly mushy. To get a more detailed approach, click here.
Servings: 35 mini pumpkin pies or 1 whole pie Prep time: 45 minutes Cook time: 45 minute- 1 hour for whole pie
Ingredients
- 15 ounces pumpkin (about 2 small pie pumpkins)
- 2 tablespoon vegan or regular butter
- 3/4 cup light brown sugar, packed
- 1/2 cup almond milk
- 1 large egg
- 2 large egg whites
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 pie crusts (1 if making whole pie)
Set oven to 350 degrees. Lightly flour area to roll pie dough. Roll dough so it is 1/16 to 1/8 of an inch thick. You want it really thin for the smaller pies. Use a round cookie cutter slightly larger than the pie tins or muffin pan you are making the pies in. Cut out the rounds and lightly place in pie tins that have been sprayed with cooking spray. The goal is to form the pie crust into the shape of the tin without tearing the dough or making it paper thin. You may have some remainder, just cut that away and reuse later.
Quick Method: Use a muffin tin and place dough inside casually so the dough ripples and does not stick to the side... Much quicker and waay easier.
Once the pumpkin has cooled and the flesh is off, place in food processor to puree. Measure out 15 ounces of pumpkin and save the rest for later. Add in the butter and mix again until the pumpkin is even. Mix in the rest of the ingredients and puree again. The pumpkin mixture should be very smooth and liquid-like by this point... It should also smell delicious! Add the mixture into the pie pans so it comes up about 90% of the way. Bake for 30-45 minutes or until a toothpick can be inserted and come out clean. IF you are making one pie, it will need to bake for an hour to an hour and 15 minutes.
Tip: Mix in some nutmeg and cinnamon to your cool whip and serve on the side. Pie is best out of the oven after cooling 15 minutes. Cool whip not included in calorie count.
