Thursday, December 2, 2010

Pumpkin Pie

I made two of these for Thanksgiving. I got the recipe (as well as the pic I'm using for this post; it was so yummy we ate it all before we remembered to take a picture) from I subscribe to their site. However, thier version of this recipe called for butter and regular brown sugar for which I substituted applesauce and Splenda brownsugar mix. This made it significantly less points and it was still GREAT! Everyone at our dinner loved it and said they would have never known it was "healthy" if I hadn't told them. YAY! I think I will make it again at Christmas!

6 Lowfat graham cracker sheets
1/3 c. unsweetened applesauce
1 tbsp Splenda brown sugar mix
2 large egg whites
1 large egg
1/2 c. Splenda brown sugar mix
1/4 tsp. salt
2 tsp pumpkin pie spice
1 c. canned pumpkin
1/2 c. fat free evaporated milk
Lite whipped topping
Preheat oven to 350 F with rack placed in the center of the oven. Place graham crackers and 1 tbsp of the Splenda brownsugar blend into a food processor and process into crumbs. You can also put them into a plastic bag and crush them with a rolling pin if you don't have a food processor. Put crumbs into a bowl and add apple sauce mix until its a thick paste. Spread this into the botton of a greased (w/cooking spray) 9' pie tin. Mash the crust to cover the bottom and sides of the tin using a spoon, spatula or your hands. I found my hands worked best. Place in the refridgerator and chill for 30 min. Then place in the over and bake for 8-10 minutes or until it starts to get crust-like and bubble a bit. Remove from oven and let cool.
Meanwhile, in a large bowl, use and electric mixer to whip egg whites until frothy. Fold in the egg, 1/2 c. Splenda brownsugar mix, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat unitl smooth and pour in to the crust. Bake 45 to 55 minutes or until a knife inserted into the center comes out clean. Slice and serve with a dollop of lite whipped topping.
There are 3 WW PointsPlus for 1/8 of the pie. Delicious!

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