ElenaDragon
New member
This is a healthier, low-cal version of pumpkin pie, which is something I looove. What lowers the calories is that there is no crust and no sugar. Pumpkin also has lots of vitamin A.
1 can pumpkin (15 oz)
1 1/2 cups skim milk or soy/rice/almond milk
1/2 cup egg beaters or 4 egg whites
3/4 cup splenda (brown sugar splenda might be good too)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Preheat oven to 400.
Mix all ingredients together until it resembles batter. A blender or food processor is great for this, but you can do it by hand too.
Coat glass baking dish or pie pan with non-stick spray and pour the mixture into it.
Bake for 15 minutes at 400.
Reduce temperature to 325 and bake for an additional 35 minutes.
Refrigerate for several hours.
I made this with regular almond milk, and a few packets of stevia instead of the splenda and it came out to just over 300 calories for the whole thing (not including the non-stick spray, which is about 10-15 calories per second - took 2-3 seconds to spray the dish). I cooked it in a glass baking dish, and it made it pretty thick, so I had to cook it longer than the time in the recipe. If you use a larger dish or large pie plate and the thickness is similar to that of pie, the time would probably be about right. I cut mine into four servings. It's a little harder to serve than pie, but if it falls apart it's not really a big deal... still tastes the same!
1 can pumpkin (15 oz)
1 1/2 cups skim milk or soy/rice/almond milk
1/2 cup egg beaters or 4 egg whites
3/4 cup splenda (brown sugar splenda might be good too)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Preheat oven to 400.
Mix all ingredients together until it resembles batter. A blender or food processor is great for this, but you can do it by hand too.
Coat glass baking dish or pie pan with non-stick spray and pour the mixture into it.
Bake for 15 minutes at 400.
Reduce temperature to 325 and bake for an additional 35 minutes.
Refrigerate for several hours.
I made this with regular almond milk, and a few packets of stevia instead of the splenda and it came out to just over 300 calories for the whole thing (not including the non-stick spray, which is about 10-15 calories per second - took 2-3 seconds to spray the dish). I cooked it in a glass baking dish, and it made it pretty thick, so I had to cook it longer than the time in the recipe. If you use a larger dish or large pie plate and the thickness is similar to that of pie, the time would probably be about right. I cut mine into four servings. It's a little harder to serve than pie, but if it falls apart it's not really a big deal... still tastes the same!
