Healthy Holiday Harvest Continues: Crustless Pumpkin Pie

November 8th, 2013 by Live Well Omaha Kids

Our Healthy Holiday Harvest continues with another great option for dessert courtesy of Toni Kuehneman, MS, RD, LMNT, Cardiac Dietitian, Alegent Creighton Health
Heart & Vascular Institute. This is one of her family favorites – crustless pumpkin pie. Toni advises: “Without the crust, we eliminate the saturated fat if butter or lard is used for the crust. If people use, Crisco shortening, we eliminate the trans fat. If people buy the crust readymade, food label provides the high amount of saturated fat from the lard that is listed on the ingredient list.”

This is a delicious alternative! Give it a try and let us know what you think!

PUMPKIN PIE without a Crust

  • 1 (12 oz.) can evaporated skim milk
  • 1/2 tsp. cloves
  • 2 tsp. cinnamon
  • 1 (15 oz.) can pumpkin
  • 4 large eggs *
  • 2/3 cup flour
  • 3/4 cup sugar
  • 1/2 tsp. ginger

Preheat oven to 375 degrees.  Combine ingredients in large bowl.  Beat at high speed for 5 minutes.  Spray 10 inch pie plate with vegetable cooking spray.  Pour mixture into pie plate.  Bake for 45 to 50 minutes or until toothpick inserted into center of pie comes our clean.

Makes 10 servings

Serving size: 1 slice

  • Calories per serving: 159
  • Carbohydrate: 29 grams
  • Fiber: 2 grams
  • Fat: 2 grams
  • Saturated fat: 1 gram
  • Trans fat: 0 gram
  • Protein: 6 grams
  • Sodium:  68 milligrams

* 1 cup egg substitute can be used instead of eggs.  Nutrition values remain the same.

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