It’s that time of year again when pumpkins are being carved into jack-o’-lanterns for Halloween, or made into a delicious dessert for Thanksgiving. The good news is you don’t have to feel guilty this year after indulging in a slice or two of pumpkin pie after Thanksgiving dinner. This high fiber, low-calorie pumpkin pie recipe is so good, you won’t even need to tell everyone that it’s low-calorie!
Pumpkin doesn’t just make a delicious pie, it also packs an abundance of beneficial nutrients, including fiber, potassium, pantothenic acid, magnesium, and vitamins C and E. It contains the richest supplies of bioavailable carotenoids, which have been shown to decrease the risk for certain types of cancers and cardiovascular disease.
The carotenoids found in pumpkin have very powerful antioxidant and anti-inflammatory properties, making it a good choice for those suffering from joint pain. In fact, just a half-cup serving of pumpkin provides you 100% of the recommended daily dietary intake of alpha-carotene and beta-carotene.
Low-Calorie Pumpkin Pie (Makes 8 Servings)
- 1 whole egg
- 2 egg whites
- 1 can (15 ounces) pumpkin
- ¾ cup stevia
- ½ cup reduced fat Bisquick® mix
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 can fat-free evaporated milk
- 1 cup reduced-fat whipped topping
- In a large bowl, combine the eggs, pumpkin, stevia, reduced-fat Bisquick® mix, vanilla extract and spices until smooth. Then gradually stir in the fat-free evaporated milk.
- Pour the mixture into a 9 inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 30-40 minutes or until an inserted knife in the center comes out clean. Top with reduced-fat whipped cream just before serving. It’s as easy as that!
Now you can indulge in a smooth pumpkin pie this Thanksgiving without worrying about the extra calories. Have a Happy Thanksgiving!
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