I love pumpkin and everything fall. I really wanted some pumpkin pie the other day, so I made a lighter version of the treat! The whole pie has only 256 calories without the crust! I don’t typically use the crust because it adds an extra 900 calories to the whole pie, and honestly it still tastes great without it! Even if you did use a crust, it would still be a lighter version of the fall dessert. Enjoy!
1(15oz) can of pumpkin 8oz almond milk (or milk of choice)
3 egg whites
3 Tbsp Stevia
1 tsp pumpkin pie spice 1 tsp cinnamon (If you do use a crust)
1 egg white for crust 1 graham cracker crust
Preheat oven to 425. Mix pumpkin, milk and egg until smooth. Gradually stir in Stevia. If you use a crust, coat with egg white (prevents it from getting soggy), then pour in filling.
Bake in oven for 15 min then reduce temp to 350 and bake for another 45 minutes.
Cool and serve!
*to make crust less soggy, spread egg white over crust before pouring filling in.Serving Size: 1/8 of pie
Nutrition information per serving: (does not include crust) Calories: 32
Carbohydrate: 6g Sugar: 3g Fiber: 3g Protein: 2g