Thursday, September 30, 2010


A tisket a tasket....what is in the basket? Why pumpkins of course. It is that time of year when people enjoy making pies for get togethers and holiday gatherings. What says "FALL" more than a pumpkin pie? Pumpkins are full of vitamins and pumpkin pie can be a healthy treat when it is made a certain way. Here is a healthy pumpkin pie recipe. Enjoy

1 can (15 oz.) pumpkin
8 oz. skim milk
3 egg whites
2/3 reduced fat graham cracker crust
3/4 cup of Splenda or Truvia (sugar substitute) I use all natural "Stevia" to taste
2 egg whites (for the crust)
A dash of pumpkin pie spice

Pre-heat oven to 425. Mix pumpkin, milk and egg whites together until smooth. Gradually stir in Splenda, Truvia or Stevia. Add pumpkin pie spice to taste. Pour into crust and spread evenly. Bake in the oven for 15 minutes then turn the oven down to 350 and bake for 45 minutes. The last 5 to 10 minutes of baking you can take egg whites and beat them.....then brush the egg white mixture around the sides of the crust to make the crust nice and crisp.