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KIWI magazine


crustless pumpkin pie

Have a healthier Thanksgiving by using seasonal ingredients.

Ingredients

  • Non-stick baking spray
  • 1 15-ounce can organic pumpkin puree
  • 1 12-ounce can evaporated milk
  • ¼ cup vanilla low-fat yogurt
  • 2 eggs
  • ½ cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon baking soda
  • ¼ teaspoon ginger
  • Pinch cloves
  • Pinch salt
  • ½ cup pecans (optional)

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9-inch-round pan with non-stick baking spray and set aside.
  3. In a large bowl combine the pumpkin, evaporated milk, and yogurt. Mix well.
  4. In a medium bowl, beat together the eggs, honey, cinnamon, vanilla, baking soda, ginger, cloves, and salt.
  5. Combine the two mixtures and pour into the prepared baking pan.
  6. If desired, arrange pecans on top.
  7. Bake the pie until set, about 35-40 minutes. Serve chilled or at room temperature.
Makes 8 servings
Per serving: 141 calories, 5g fat, 4g protein, 22g carbohydrates, 2g fiber, 19g sugar


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