Healthy pumpkin pie?

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

I only have it once a year, so I don't care if it's healthy or not. Love me some pumpkin pie!

Make it crustless. The filling is the best part. The crust is just wasted calories (and A LOT of them)!

bump

Pumpkin pie is actually one of the healthiest pies you could possibly eat. Don't torture yourself with "diet" versions of a pumpkin pie recipe. Just eat your one serving size slice of pie, enjoy it, log it and counter the extra calories with exercise or lower calorie choices the rest of the day (or both).