When the holidays approach we get hungry for pumpkin pie.
It's good to know that pumpkins are loaded with vitamin A and C, potassium, magnesium, fiber, and low in calories.
Have a slice of guilt free pumpkin pie!
1 (15 ounce) can pumpkin (about 1 3/4c)
8 ounces skim milk or 8 ounces low-fat soymilk
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Splenda sugar substitute
pumpkin pie spice
2 egg whites, for the crust
1 Preheat oven to 425°F.
2 Mix pumpkin, milk, and egg whites until smooth.
3 Gradually stir in Splenda (1/4 cup at a time).
4 Add the pumpkin pie spice; taste and add more if need be.
5 Pour into crust** and spread evenly.
6 Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
7 Let cool and serve your favorite way.
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Does the caramel sauce cancel the health benefits of this recipe? Pumpkin Bread Pudding with Caramel and Pecans Bread Pudding
2 15oz cans of pumpkin
1 1/2 cups milk
1 cup sugar
1 cup half and half
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
10 cups french bread cut into 1 inch cubes (about 12oz)
Caramel Sauce with Pecans
1/2 cup pecans, toasted and chopped
1 cup brown sugar
1/2 cup butter
1 Tbsp light corn syrup
1 tsp vanilla
In a large bowl, whisk together eggs, pumpkin, milk, sugar, half and half, cinnamon, salt and vanilla. Add the cubed bread and mix until fully coated. Cover and chill in the refrigerator for 8-12 hours.
When ready to bake, preheat oven to 350. Pour bread mixture into a greased 9×13 inch baking dish. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes.
During the last 10 minutes of baking, prepare the caramel sauce. Cook the butter, brown sugar and corn syrup in a saucepan over medium heat. Heat for 3-5 minutes, stirring occasionally, until the sugar is dissolved. Remove the caramel from the heat and add the vanilla extract and pecans.
Remove the bread pudding from the oven and drizzle with the caramel sauce. Bake an additional 5 minutes.
Serve warm with vanilla ice cream or a dollop of whip cream!
Mmmmm…the perfect combination of fall flavors! Recipe adapted from Southern Living.