Filed under: 9 Thanksgiving Vegetarian Sides, Dessert, Gluten-Free, Pumpkin, Recipes, Yummy
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
- Preheat oven to 350°F.
- Spray a 9-inch-round pan with non-stick baking spray and set aside.
- In a large bowl combine the pumpkin, evaporated milk, and yogurt. Mix well.
- In a medium bowl, beat together the eggs, honey, cinnamon, vanilla, baking soda, ginger, cloves, and salt.
- Combine the two mixtures and pour into the prepared baking pan.
- If desired, arrange pecans on top.
- 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
