‘Tis the season for everything pumpkin and everything pumpkin themed. From pumpkin spice lattes to pumpkin cookies and candles and even just decorative images, October is the season for everything pumpkin and pumpkin spiced. We have a great recipe on how to “slim-down” your next pumpkin spice latte but stay tuned for next week on that one! (I know the suspense is killing you!) In the meantime, it is my pleasure to present to you our SLIMQUICK Pure version of “Guiltless” Pumpkin Pie. Just because you want to indulge this holiday season, doesn’t mean you have to do so and then feel completely guilty and bloated afterwards.
Benefits of Eating Pumpkin
Pumpkin itself is a member of the squash family and is considered a very low calorie vegetable – I know, exciting! 100g contains just 26 calories. It also contains a myriad of antioxidants such as Vitamin A, Vitamin C and Vitamin D. In addition, pumpkins contain a high source of dietary fiber. This means that pumpkin is likely to make you feel full and non-hungry after you eat it, as well as keep your body at a healthy cholesterol level. So pumpkin itself is pretty stellar … it’s just the excess sugar and calories that can be the issue! This is before you go out and start drinking a whole lot of pumpkin spice lattes thinking you are eating healthy!
Pumpkin-Craze on Facebook
On Facebook, we put forth the question of what type of recipe that you ladies would like for me to release on the blog and here was the response:
I actually wasn’t even surprised that the answer turned out to be pumpkin! I was ultimately pleased as well because it’s actually not too hard to make a healthier pumpkin pie. I will say this though, pies should always be considered a treat and if you are following the 25 Pound Challenge then you want to make sure that you try to keep treats like this to a minimum and really enjoy them.
Guiltless Pumpkin Pie Recipe
1 Tbsp all-purpose flour (can have half whole wheat)
3/4 cup firmly-packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 can solid-pack pumpkin (NOT pumpkin pie filling!)
1 can of fat free evaporated milk
1/2 cup egg whites
1 (9 oz) graham cracker pie crust unbaked (or you can get a pre made low fat pie crust)
8 Tbsp Fat Free Whipped Topping
1. Preheat oven to 450°F.
2. Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
3. Bake 20 minutes. But keep an eye on the pie to ensure that it doesn’t burn. Reduce oven temperature to 350°F. Bake until knife inserted in center comes out clean, about 35 minutes, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary.
4. Cool completely on wire rack. I know, it’s tough not going in to take a bite right away!
Divide into 8 slices. Add 1 tablespoon whipped topping to each just before serving or it will melt on you.
Each slice is 200 calories.