Hi, Jets fans, it's Jessica S of the Flight Crew.
I can't believe it's already the end of September and we'll be entering October in a few days. Once we are into the month of October it makes me think about the fall weather and all of the great holiday recipes.
For the past few years my mom and I have been making an awesome low-fat pumpkin pie and I'd like to share the recipe with you. I love the way my house smells when this is baking, because the scent of pumpkin and spice is in the air.
Low Fat Pumpkin Pie
Crust
1 cup dry breadcrumbs (unflavored)
Filling
1½ cups pumpkin in a can
4 egg whites
⅔ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1¼ cups evaporated milk (skim)
Directions
To prepare crust, generously spray 9-inch Pyrex pie plate with vegetable cooking spray.
Scatter crumbs over and evenly press into surface.
Spray crumbs and bake crust on middle rack at 350° F for 10-15 minutes till dry and lightly colored. Cool on rack
To prepare filling, scrape canned pumpkin into bowl and whisk in egg whites.
Whisk in sugar, salt, cinnamon, ginger, nutmeg and evaporated milk, one ingredient at a time, whisking smooth between each addition.
Pour into prepared crust. Bake at 350° F until filling is set, 1 hour.
Cool on rack. Refrigerate if prepared more than a few hours in advance of serving.
Dietary Information
320 calories/serving (approx.)
Serving 193 g, Fat 5.0 g, Sat 2.0 g
Carb 65.0 g, Fib 4.0 g, Prot 7.0 g
Chol 11 mg, Sodium 539 mg
I hope you enjoy it if you make it. I love this recipe because it is extremely low-fat and gives me the chance to have some dessert while still eating right.
Can't wait to see you at the next home game on Oct 17 when we host the Miami Dolphins. Keep up the noise!!!
Go JETS!!
Jessica S
