Light Pumpkin Pie

 

serves: 8 – size: 1 slice – smart points: 7 – WWP+: 5 – calories: 170 – fat: 7g – carbs: 25g

Ingredients

  • Crust: 1 cup all purpose flour
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tbsp vegetable oil
  • 2-3 tbsp cold water
  • Filling:15 oz can 100% pure pumpkin puree
  • 1 cup unsweetened almond milk
  • 3 egg whites, beaten
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon

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Directions

  1. Crust: In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
  3. Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water one tsp at a time if needed until moistened.
  4. Transfer the dough to a 9 inch pie dish and press the dough evenly along the bottom, sides and edges of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
  5. Crimp the edges, or press with the lines of a fork as desired, then set aside until ready to fill.
  6. Filling: Preheat the oven to 400F.
  7. In a large bowl, stir all of the ingredients together until thoroughly combines.
  8. Pour the filling in the set- aside pie shell and place the pie on a cookie sheet to put into the oven.
  9. Bake for 15 min, then lower the temperature to 350F and continue baking for 1 1/2 hrs, or until the center is set.
  10. Allow the pie to come up to room temperature on a cooling rack for at least an hr before serving.

Slim Pumpkin Pie

Ingredients

  • Crust: 1 cup all purpose flour
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tbsp vegetable oil
  • 2-3 tbsp cold water
  • Filling:15 oz can 100% pure pumpkin puree
  • 1 cup unsweetened almond milk
  • 3 egg whites, beaten
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon

Instructions

  1. Crust: In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
  3. Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water one tsp at a time if needed until moistened.
  4. Transfer the dough to a 9 inch pie dish and press the dough evenly along the bottom, sides and edges of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
  5. Crimp the edges, or press with the lines of a fork as desired, then set aside until ready to fill.
  6. Filling: Preheat the oven to 400F.
  7. In a large bowl, stir all of the ingredients together until thoroughly combines.
  8. Pour the filling in the set- aside pie shell and place the pie on a cookie sheet to put into the oven.
  9. Bake for 15 min, then lower the temperature to 350F and continue baking for 1 1/2 hrs, or until the center is set.
  10. Allow the pie to come up to room temperature on a cooling rack for at least an hr before serving.
http://revampfitness.com/slim-pumpkin-pie/

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