Holiday Craving

It's that time of year and I've been craving pumpkin pie, one of my all-time favorites. No longer being a slave to my cravings I started searching the internet for some lower calories alternatives and couldn't find a recipe that I was totally in love with. So being the budding pastry chef that I am I decided to take a stab at my own recipe for a crust-less, lower fat, and lower sugar pumpkin pie. Surprisingly after taking out the crust, fat and sugar my version still had the same flavor and texture of a traditional Pumpkin Pie. I liked it SO much I've already made another one.


Ingredients

 ½ cup Splenda's Brown Sugar Blend

½ cup Splenda

3 tablespoons all-purpose flour

3 eggs

2 cups canned pumpkin

3/4 cup Skim Milk

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

In a mixing bowl, combine the Splenda, Brown Sugar Blend and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and spices. Mix until well blended. Pour into a 9-in. pie plate sprayed with Pam non-stick spray. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add of hot water to pan until the water goes half way up the pie plate. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean. If you cut your pie into 8 pieces each slice is about 130 Calories, and if you like you're slices a little bigger and cut the pie into 6 pieces and each slice is 175 calories each.


P.S. A small slice of Marie Calendar's Pumpkin Pie is 390 Calories!