Pumpkin Pie-A Healthier Take

Dear Readers,

Thanksgiving is next week and I am sure you are preparing your menu. Besides the turkey, dessert is one course that all of us look forward to. This pumpkin pie recipe is on the lighter side as compared to the traditional pumpkin pie recipe or store bought one. Below are the comparison between the traditional and healthy version:

Pastry
1/2 teaspoon salt > 1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening > 1/4 cup vegetable oil

Filling
2 eggs > 3 egg whites or 1/2 cup fat-free egg product
3/4 cup sugar > 1/2 cup sugar
1/2 teaspoon salt >1/8 teaspoon salt
1 can (12 oz.) evaporated whole milk > 1 can (12 oz.) evaporated fat-free milk

Each slice is about 230 calories

makes:8 servings

Pastry w/o butter

1 1/4 cups Gold Medal® all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk

Filling
3 egg whites
1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Directions

1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.