Pumpkin Pie is my FAVORITE dessert this time of the year. Back when I wasn’t very aware of my weight, nor did I care, my grandmother would often bring me a pumpkin pie every couple of weeks from her favorite bakery when she came to visit. For a short time, I lived with her, and she made sure to have pumpkin pie in the fridge at all times.
Above is a picture of the infamous pumpkin pie from Weber’s Bakery on the southwest side of Chicago.
Being a Weight Watcher since 2010, I have at least become slightly more conscious of the amount of calories that I put into my body. Yes, I understand that many times I will substitute natural ingredients for the low-cal processed alternative, and many people aren’t willing to make that swap. For those of you who don’t have a preference to those products, but prefer low calorie (or low Points Plus Value) options, here is a great alternative!
- 3/4 cup Splenda no calorie sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large egg whites (1/3 cup of egg whites from container)
- 1 can (15 oz.) 100% Pure Pumpkin (Libby’s, Trader Joe’s, etc…)
- 1 can (12 fl. oz.) Fat Free Evaporated (Condensed) Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
The original recipe from Very Best Baking states to bake the following (this is using sugar, egg whites and regular evaporated milk):
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
As you can see from my first attempt at this with Splenda, egg whites and fat free evaporated milk, the baking time was a bit long. Isn’t that a lovely “sun spot” on my pie? I would suggest very much keeping an eye on this, or even starting the pie from the beginning at 350°.
So here is the big, amazing part of this take on the pumpkin pie…
1/6 pie = 6 PPV
1/8 pie = 4 PPV
I would say, as long as you don’t burn it, this is TOTALLY worth it!