Crust-less Pumpkin Pie
Pumpkin pie. It's a fall staple. You'll find it in copius amounts in nearly every grocery store from September through the year's end. Why? Well, for starters 35% of Americans agree that it's their favorite Thanksgiving pie (beating out the next flavor by over double!). And we can see why - what's not to love about creamy, rich pumpkin mixed with fragrant cinnamon in a decadent filling? Well, for those of us watching our waistlines, this traditional dessert can be a bit tricky because of the amounts of sugars and carbs used to make this seasonal favorite.
Pumpkin, a member of the Winter Squash family, contains vitamins, minerals, and antioxidants. It's also low in calories - making it a great option for those who are trying to eat healthier or lose weight. It's really not the "pumpkin" part of pumpkin pie that makes this dessert a dieter's nightmare. Rather, it's when we mix it with all of the sugars and pour it on top of a carb-heavy pie shell that things begin to turn a little sour. Did you know that an entire pumpkin pie has over 3,500 calories? 323 calories in just a small slice (1/12th of the pie)! YIKES!
So, what's a gal to do so she can have her pie and eat it too? We've taken the best parts (the filling), kicked the crust to the curb, and swapped the sugar for zero-calorie sweetener. Any zero-calorie sweetener of your choosing will work with this recipe, but we think Swerve brown sugar is a perfect pair for this one. Oh, and did we mention that one serving size is one-third of the whole pie?! That's right, go ahead and grab a big spoon and a big bowl because this one's a real "treat" from every aspect!
- 1 15 oz. can unsweetened pumpkin
- 1 packet MRC Vanilla Cream Pudding protein powder
- 3 egg whites
- ¼ to ½ C zero-calorie sweetener (*see below)
- 1 1/2 tsp pumpkin pie spice
- 3/4 tsp baking powder
- 1/8 tsp salt
- Preheat oven to 350 degrees F. Grease an 8 or 9-inch pie pan with cooking spray.
- Mix all ingredients in a bowl until combined and smooth.
- Pour and spread mixture into pan and bake for 50 minutes.
Makes 3 Servings | Serving Size: 1/3 of pie | One Serving Replaces: 1 carbohydrate