No Sugar, No Fat, No Cholesterol Pumpkin Pie |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Usual, not-healthy pumpkin pie recipes call for 3/4 cup sugar, 2 –3 eggs (yolks!), and 1 12-oz can of innocent-sounding evaporated milk. Yikes. One 12-oz can of fat free evaporated milk has 45 g carbs, which quickly break down to 12 tsp sugar (that's a candy bar). Then there’s the lardy, sugary, floury pie crust. This healthy, high protein recipe serves 8 at 112 calories per serving, including the no sugar Healthy crust. (Make the crust first.) Ingredients:
3/4 cup splenda granular, sugar substitute |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1 (15 ounce) can pumpkin pie filling |
1/2 cup pasteurized liquid egg-whites |
1/2 cup pre-shredded fat free mozzarella cheese |
4 teaspoons egg substitute |
6 tablespoons warm water |
Directions:
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients in a small bowl.
3. Stir pumpkin into skillet & heat slowly.
4. Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
5. Mix in the Splenda and spice.
6. Mix egg replacer well with the water, add.
7. Stir whole mixture, pour into crust.
8. Bake at 400 degrees for 10 minutes.
9. Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
10. The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.
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