Healthified Pumpkin Pie

Thanksgiving is quickly approaching, so here’s a recipe for a traditional favorite … at least in our house!  This pumpkin pie recipe has been “healthified,” which means some ingredients have been replaced with great-tasting, healthier alternatives.  The result?  53% less fat, 80% less saturated fat, and 24% fewer calories than the original recipe.

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk

3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated fat-free milk
1/2 teaspoon vanilla

Heat oven to 425 degrees.  In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt, and oil with fork until well mixed.  Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.  Shape pastry into a ball using your hands.  Press pastry in bottom and up sides of 9-inch glass pie plate.  Flute as desired or press pastry to top edge of pie plate with fingers or fork.

In medium bowl, beat egg whites slightly with wire whisk or egg beater.  Beat in remaining filling ingredients.  Pour filling into pastry-lined pie plate.  Carefully place on oven rack, and bake 15 minutes.

Reduce oven temperature to 350 degrees.  Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning.  Bake about 45 minutes longer or until knife inserted in center comes out clean.  Cool on rack at least 1 hour before serving.  After cooking, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Makes 8 servings.  1 Serving = 250 Calories, 7g Fat (1g Saturated Fat), 38g Carbohydrate, 7g Protein.

Source:  Live Better America