Healthy pumpkin pie?

Portion control is best. Make them tart size to for better control.

Its the pastry that's the real problem. Why not try filo pastry which is thinner and has less fat in it?

As far as pie goes ..... pumpkin is not all that bad. It only has one crust.

To "lighten" the Libby's pie recipe up

Use skim evaporated milk (not whole milk)

Sub in Egg Beaters .... not whole eggs

Sub in Splenda for the sugar.

The crust ..... roll it thinner ..... or just leave most of it on your plate when eating it.

You can make a crustless pie.

skip the crust, which generally gets all soggy anyway and make it as a casserole. You could also make it as a souffle and it would practically be health food:

http://articles.chicagotribune.com/1993-11-18/entertainment/9311200008_1_solid-pack-pumpkin-whites-heat

It is scientifically proven that pumpkin pie consumed on Thanksgiving is calorie neutral.....

I like the way you think!!!

I just switche to Pumkin Flan - I got a recipe off of the Weight Watcher's website and it was very good - I am at work now but will try to find it for you when I get home if you are interested.

So I have been eating gluten free and last thanksgiving tried this on my family they loved it. Plus its low cal and gluten free win win right there!


Crust
2 cups gluten-free ginger snaps
¼ cup canola oil
¼ cup maple syrup

Filling
12 ounces silken extra-firm or firm tofu
2 cups cooked pumpkin puree
½ cup maple syrup
1 teaspoon vanilla extract
1 generous tablespoon pumpkin pie spice


1. Preheat oven to 350 degrees.

2. To make the crust, crumble gingersnaps in a food processor or place them in a plastic bag and crush them with a rolling pin. Place crumbs in a bowl, add oil and syrup and stir until mixture sticks together. Place mixture into a lightly greased 9-inch pie plate and press to form ¼-inch thick crust.

3. To make the filling, wrap tofu in towels and press to remove excess water. In a clean food processor bowl, process tofu until smooth. Scrape down the sides of the bowl and process again to incorporate all the tofu. Add remaining filling ingredients and process until smooth and well combined.

4. Pour filling into pie crust. Cover edges with foil to prevent burning and place pie in preheated oven. Bake 50 minutes or until lightly browned. Remove from oven, cool and serve

For Crust:
I use almond meal flour, raw almond butter and egg whites. Mix it to a consistancy that will smash into the pan.

Libby Recipe:
**Substitute stevia for sugar (use LOTS less stevia. I usually use around 6 packets per pie.)
**Only use egg whites (just add an egg to have the right amount)
**Use fat free evaporated milk

This recipe looks much like any traditional pumpkin pie recipe, with less sugar. The real calorie savings comes from the phyllo dough crust, which is made from a premade product that you can find in the frozen section at the grocery store.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutesIngredients:
•7 sheet of 9x14 inch phyllo dough, thawed in refrigerator
•Cooking spray
•1 15 oz. can of pumpkin
•1 12 oz. can 2% lowfat evaporated milk
•1/2 cup plus 2 Tbsp sugar
•1 large egg
•2 large egg whites
•1 3/4 tsp pumpkin pie spice
•1/4 tsp salt
Preparation:
1. Preheat the oven to 350°F.

2. Remove the phyllo dough from the refrigerator, cover with plastic wrap, and set aside.

3. In a large mixing bowl, combine all remaining ingredients,(pumpkin through salt) and mix well with a wire whisk.

4. Spray a 9-inch pie plate with non-stick cooking spray. Work with one phyllo sheet at a time, and cover the remaining sheets with plastic wrap. Lay one phyllo sheet in the pie plate with the edges hanging over the side. Spray the sheet with cooking spray. Repeat, layering the remaining sheets in the pie plate, placing them so that the entire bottom of the pie plate is covered, and all edges of the pie plate are covered as well.

5. Have a small dish of cold water handy. Wet you fingers, and fold the hanging edges of the phyllo dough inward, and press them along the edge of the pie plate to make a nice edging. Continue wetting your fingers as needed so that the phyllo dough does not crumble.

6. Pour the pumpkin mixture into the phyllo dough shell.

7. Bake the pie for 55 minutes, or until a knife inserted in the center of the pie comes out clean. Allow to cool completely, then serve or store in the refrigerator.

Optional: Top with a dollop of low fat whipped topping if desired.


Serves 8

Per Serving Calories 157

I have an amazing recipe I found years ago when I was doing WW. I will try to find it and post it when I get home!

I make pumpkin "pie" without the crust and call it pumpkin pudding. I use 2% or no fat evaporated milk and it's better for me than the regular pie, with lots of taste.

it counts as a vegtable... right??

You can always make pumpkin pie without the crust or try this delish recipe for Pumpkin Mousse!






Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 67.8
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 285.8 mg
Total Carbs: 14.6 g
Dietary Fiber: 2.5 g
Protein: 2.0 g



Tastes like Pumpkin Pie Without The Crust

Minutes to Prepare: 10 Minutes to Cook: Number of Servings: 8


Ingredients
Pumpkin, Canned-15 oz.
Milk, Fat Free-1 cup
Vanilla Pudding Mix, Instant Sugar Free Fat Free-2 boxes (2 ounces total)
Cool Whip, Fat Free-2 cups (8 oz. container)



Tips
**This can also be used as a dip for fruit and/or a dip for ginger snaps and graham crackers.



Directions
Using a mixer, combine Pumpkin, Milk and Pumpkin Pie Spice. Add instant pudding. Add Cool Whip. Mix until uniform color (about 5 minutes).
Refrigerate for 2 hours.

Serving Size:Makes 8 1/2 cup servings