Recipe Of The Week 10/26: Skinny Pumpkin Pie

Makes 10 Servings

Ingredients:

• 1 15 oz canned pumpkin, or homemade pumpkin puree*
• 2 tbsp whipped butter, softened
• 3/4 cup light brown sugar, unpacked
• 1/2 cup fat free milk
• 1 large egg
• 2 large egg whites
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tsp vanilla extract
• 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*

Directions:

• Preheat oven to 350°F.
• Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
• Place into a 9-inch pie dish, cutting off excess dough.
• Place pumpkin puree in a large bowl. Add butter, and mix well.
• Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
• Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
• Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.

Meal Plan Check Boxes:

1.5 Fruits
1 Fat

Nutritional Facts: Calories: 1 slice, Calories: 137, Carbohydrates: 25 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 1.5 g

Adapted From: https://www.skinnytaste.com/skinny-pumpkin-pie/#recipe