Thanksgiving might be my favorite holiday of the year.
Food, family, time off work – it doesn’t get much better than that! The husband and I always spend Thanksgiving with our family and extended family friends — we actually do it potluck style which ends up being really fun.
And since it’s a potluck, with tons of people, the desserts are endless! 🙂
And of course, Thanksgiving wouldn’t be complete without Pumpkin Pie. Desserts during the holidays are totally a weakness of mine – and it’s always hard to keep from devouring a whole slice of pie (or more than one slice!)
Most pumpkin pies clock in at over 300 calories a slice, and that’s assuming the pie is cut into 12 pieces (the calorie count goes way up if you have an 8-slice pie!)
Which is why, when Women’s Health asked me to develop a slimmed-down version, I couldn’t wait to experiment in my kitchen and see if I could do it.
Did I succeed? 🙂
This pie was delicious, and ended up being only 150 calories for a 12 slice pie. (If you cut it into 8 slices, it’s still only 210 calories per slice). So this Thanksgiving, you can have your pie and eat it too!
For the pie:
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 2 large egg whites
- 1 (12-ounce) can evaporated skim milk
- 1/4 tsp finely grated orange zest
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt
- 1 (15-ounce) can pumpkin puree
- 1 frozen pie crust, thawed to room temperature
For the topping:
- 1/4 cup whipping cream
Step 1: Position oven rack to lowest position. Preheat oven to 425° F.
Step 2: Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
Step 3: To prepare crust, dust a large cutting board or flat surface with flour. Roll out a room-temperature pie crust sheet until it spreads to a little less than 12 1/2 inches in diameter. Place into a 9-inch pie dish, cutting off excess dough that hangs over side (this will get rid of about 20 percent of the dough, saving you a ton of calories!).
Step 4: Pour pumpkin mixture into the crust.
Step 5: Bake for 10 minutes at 425° F, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).