You CAN make your pie and eat it too!

The holidays will soon be upon us, and that brings to mind the joy of spending time with friends and family. It also brings to mind the amount of extra weight that can often be an unwelcome addition after the holidays are over. I have a wonderful solution for you this Thanksgiving…a lower fat, crustless pumpkin pie! It has all the flavor of the traditional pie, but without the 4 eggs (yes, 4!), the full-fat evaporated milk, and the ultimate calorie trap—the crust. I tested this out on some friends today (thank you, for being willing to test my creation ) and they gave it the green light.

Utilizing some simple ways to shave off some unwanted fat and calories can put some extra sparkle in your table decorations, a delicious & beautiful dish on your holiday table—with no guilt trips afterward. And, to top it all off, this is VERY simple to throw together and doesn’t require the lengthy baking time of the traditional pumpkin pie.

The texture is a bit softer than traditional pie, but has that classic pumpkin pie flavor. Yum!

 

CRUSTLESS STREUSEL PUMPKIN PIE

Serves: 8

FILLING:

16 oz can pumpkin puree (NOT pumpkin pie filling)

3 egg whites

1/2 c. brown sugar, firmly packed

1/2 c. evaporated SKIM milk

2 tsp. cinnamon

2 tsp. ground ginger

1/4 tsp. ground cloves

1 tsp. pure vanilla extract

2 tsp. molasses (optional, but lends a rich depth of flavor)

STRESEL TOPPING:

3/4 c. oat flour (grind up 3/4 c. old fashioned rolled oats in food processor until consistency of flour)

3 Tbsp. unbleached, white flour

1/2 tsp. cinnamon

2 1/2 Tbsp. brown sugar

2 Tbsp. vegetable oil

***Preheat oven to 350

Spray 9-inch pie pan with cooing spray.

In large bowl, mix ingredients for filling. Combine well with a whisk. Pour into pie pan.

In medium bowl, combine streusel topping. Combine well with wooden spoon. Sprinkle a thin, even layer over filling mixture.

**You may not use all of the streusel topping, that is fine…just ensure you get a nice even coating. If you don’t use it all, you will reduce the grams of fat even more. I only used about 2/3 of the mixture, myself.

Bake, uncovered, for 35-40 minutes or until filling is set (doesn’t jiggle) and is lightly brown on top.
Cool on wire rack. Serve at room temp. Leftovers need to be covered and refrigerated.