A few simple ingredients, a few simple steps, an incredible taste without added sugars and you can have a slice of this on Thanksgiving for under 200 calories courtesy of SugarFreeMom.com.
Try this healthier version of America’s favorite Thanksgiving pie!
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serving Size: 1/8 Pie, 191 Calories
1 whole wheat pie crust
1 can (15 ounce) pure pumpkin or 2 cups fresh
1/2 cup milk ( I used 1%)
4 beaten eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pumpkin spice or mix together nutmeg, cinnamon, cloves
1 teaspoon vanilla liquid stevia
Prepare your crust from the recipe above.
Preheat oven to 350 degrees.
Lay aluminum foil over the pie crust and add pie weights or raw dry beans, about 2 pounds.
Spread beans over the bottom of the pie on foil.
Place pie plate onto a baking sheet. Bake the crust for 10 minutes then remove the foil and beans and bake another 10 minutes.
While the crust is baking prepare your filling. Mix all ingredients together in a bowl.
Pour filling mixture into the crust.
Bake for 45 minutes -1 hour or until center is set.
Cool to room temperature on wire rack.
Refrigerate until ready to serve.