Healthy pumpkin pie recipe Cooking method
Ingredients
• 1 (15 ounce) can pumpkin (about 1 3/4c)
• 8 ounces skim milk or low-fat soymilk (has a slight taste)
• 3 egg whites
• 2/3 reduced fat graham cracker crust (take off the sides of the
crust and discard)
• 3/4 cup Splenda sugar substitute
• pumpkin pie spice
• 2 egg whites, for the crust
1. Preheat oven to 425°F.
2. Mix pumpkin, milk, and egg whites until smooth.
3. Gradually stir in Splenda (1/4 cup at a time).
4. Add the pumpkin pie spice; taste and add more if need be.
5. Pour into crust** and spread evenly.
6. Bake in the oven for 15 minutes then reduce the temperature to
350°F and bake for another 45 minutes (may vary depending on ovens).
7. Let cool and serve your favorite way.
8. **To make to crust less likely to turn soggy (like mine), beat
some egg whites and brush over the crust and bake at 350°F for about
5 minutes.
Your Healthy pumpkin pie recipe is ready now
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