The Holidays are quickly approaching, which means lots of yummy (and heavy) foods! It’s definitely important to NOT deprive yourself during the holidays ♀️ If you’re trying to stay on track with your health goals, try making lighter versions of your favorite dishes instead
♀️ No one could tell that this pumpkin pie was lightened up, and in fact, one family member said it was the “best pumpkin pie I’ve ever had!” (I’ve had to make 5 more pies since my first test run, because my mom loved it so much!)
Servings: 8
Calories per serving: 165
Protein per serving: 8g
Carbs per serving: 27g
Fat per serving: 3.3g
Pumpkin Pie Ingredients:
1 15-oz can pumpkin purée
2 tablespoon butter
1 egg + 2 egg whites
½ cup skim milk
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup light brown sugar
Crust Ingredients:
¾ cup nonfat plain Greek yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon stevia
Directions:
1. Preheat oven time 350 degrees. In a large bowl, combine pumpkin purée and butter and beat welll with a hand mixer. Then add egg, egg whites, milk, vanilla, brown sugar, and spices to bowl and stir well with whisk.
2. In a separate bowl, combine Greek yogurt, flour, baking powder, and stevia. Mix with hands until dough-like consistency. Sprinkle counter top with flour and roll out dough into a round shape
3. Lightly spray pie pan with baking spray, and line pie pan with dough. Use fingers to scallop edges, then pour pumpkin mixture into pan. Place in oven and bake for 45-60 mins until firm. Then slice into 8ths and enjoy!
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