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Healthy Twist on Holiday Classic Pumpkin Pie

Holiday season is right around the corner which means get-togethers with family and loved ones, fires, cold weather and delicious holiday feasts that are not very forgiving when it comes to one’s waistline.  

According to a New York Times article, individuals who were surveyed said they gain, on average, around five pounds between Thanksgiving and Christmas.  This news is not ideal since the average weight gain during adulthood is about one to two pounds a year, which means that much of midlife weight gain can be explained by holiday eating.

No one wants to skimp when it comes to holiday food and other specialties that are consumed only during this time of year. However, there are ways to cut the calories without the flavor!

That said, I would like to share a healthy twist on a holiday classic. pumpkin pie:

Low Fat Pumpkin Pie

Ingredients

•1 (15 ounce) can solid pack pumpkin
•1 (14 ounce) can fat free sweetened condensed milk
•1/2 cup egg substitute
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1/2 teaspoon ground ginger
•1 (9 inch) unbaked pastry shell
 
Directions

In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
 

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