Lighter Pumpkin Pie

Summer ran away from me with many days spent in the sun and on the sand.  All the festivities of leisure summer days didn't leave much time for baking, though I did miss it. While things are still busy, the colder weather inevitably brings more time spent indoors and more opportunity to bake. So, finally, after a long hiatus, here's a new recipe. And nothing says fall like pumpkin!  Now you can enjoy a piece of pumpkin pie with a lot less guilt.

Most of the sugar calories come from the pre-made graham cracker crust. I'd had this one and wanted to use it, but normally I would have made my own crust with much less sugar. 

Lighter Pumpkin Pie

Ingredients

1.5 cups of pumpkin puree (not pumpkin pie mix)

1/2 cup unsweetened vanilla almond milk

1/4 cup (scant) organic raw turbinado sugar

1/4 cup (scant) light brown sugar, unpacked

2 T unsalted butter, softened

1 large egg

1/4 c liquid egg substitute

1 t vanilla extract

3/4 t cinnamon

1/2 t nutmeg

1/8 t cloves

1 pre-made reduced fat graham cracker crust

Directions

Pre-heat the oven to 350.  Using an electric mixer, combine butter and pumpkin.  Add the rest of the ingredients and mix until combined.  Pour into crust.  Bake for 60-75 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts (based on 8 servings)

Calories:  192

Carbs: 27g

Fiber: 2.9g

Protein: 3.5g 

Stay healthy!