RECIPE: Skinny Pumpkin Pie
I used my "regular" pumpkin pie recipe for Thanksgiving but skinnied it down by substituting no-fat evaporated milk and Splenda. It still got the same oohs and ahs that it always does and disappeared just as fast.
1 9" unbaked pie shell
1 15 oz. can pumpkin
1 1/2 cup Splenda or equivalent
2 Tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups concentrated skim milk or
1 12 fluid oz. can fat free evaporated milk
Combine the pumpkin with eggs, dry ingredients and milk. Stir until well blended. Pour into unbaked pie shell. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in the center comes out clean. Serve with fat free whipped topping.
If you eat just the filling, it's really low calorie, low fat, low carbohydrate. You can eat all the crust or just the rim to get a little crust taste.