Healthier Pumpkin Pie and Homemade Pie Crust

Healthier Pumpkin Pie with Homemade Crust
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Crust
  1. • 1 1/2 c low fat graham crackers
  2. • 2 tb Honey
  3. • 1 tb Melted margarine
  4. • 1 tsp cinnamon
Filling
  1. • 1 (15 ounce) can solid pack pumpkin
  2. • 1 (14 ounce) can fat free sweetened condensed milk
  3. • 1/2 cup egg whites
  4. • 1/2 teaspoon salt
  5. • 1 1/2 teaspoon ground cinnamon
  6. • 1/2 teaspoon ground nutmeg
  7. • 1/2 teaspoon ground ginger
  8. • 3 tb honey
Crust
  1. Directions
  2. 1. In either food processor or blender (I use the Bullet), combine graham cracker crumbs, honey, cinnamon and margarine. Mix well.
  3. 2. Press into 9 inch pie pan. (if needed, you may add a bit of water to help it spread better.)
  4. 3. Refrigerate until ready to use.
Filling
  1. 1. Preheat oven to 425 deg. F. (I used a confection toaster oven.)
  2. 2. In a large mixing bowl, combine ingredients with a mixer just until smooth. Pour into the homemade pie crust. (see recipe below) Bake at 425 degrees F for 15 minutes.
  3. 3. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
  4. 4. Cool on a wire rack. Serve.
  5. 5. Refrigerate leftovers.
Notes
  1. This pie isn't as sweet as you might be used to, so taste the mixture prior to baking to make sure you're pleased. It has a great consistency, though.
Chrissy Bernal http://chrissybernal.com/

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