No-crust Pumpkin Pie
Yummy Food Made Healthier!
This is a low fat version, low carb, high protein version of everyone's favorite fall dessert, pumpkin pie. It's not too sweet and doesn't have a crust, so you can enjoy your beta-carotene without guilt. You can even add a dollop of low-fat whip cream for added calcium! Easy to make - even easier to eat!
No Crust Pumpkin Pie Recipe
1 15 oz. can pumpkin puree (not pie mix)
3 tbsp light agave nectar (you can also substitue Stevia)
1 12 oz. can evaporated fat free milk
9 oz firm tofu
1/2 cup liquid egg whites + 1 whole egg
1 Tbsp. cinnamon
1/4 tbsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
Grease an 8 by 8 pyrex dish. Mix all ingredients together in blender until smooth and pour into baking dish. Cook at 425 degrees for 15 minutes, then turn down oven to 350 and cook for another 55 minutes. Cool and serve with low-fat whipped cream.
One-eighth of a traditional 9-inch pumpkin pie adds about 315 calories to your daily intake. When you use this recipe and eliminate the fat-laden, white flour crust, you not only subtract about 90 calories, but you reduce your intake of refined carbs, which research has recently found to contribute to heart disease as much or more than saturated fat! A double-whammy!