20131114-191121.jpg

The holidays are quickly approaching and if you’re anything like me, you’re already dreaming of all the delicious holiday treats that help make this season the most wonderful time of the year.

For this weeks installment I decided to feature one of Thanksgiving’s star players, the pumpkin pie. Did you know that pumpkin pie is actually one the better picks you can choose to consume on Thanksgiving? Apple, pecan, chocolate mousse, fruit filled tarts, etc are all filled with more fat and calories than our old stand by pumpkin. Will this information stop me from consuming those tasty items on Thanksgiving? Probably not. 🙂 If you know me, I am a firm believer of moderation vs. elimination when indulging in my favorite foods.

So when your faced with so many tempting choices on a weekly daily basis during this holiday season, you might as well make a “better” choice once in a while.  Your waistline may thank you come January 1st 😉

pumpkin pie

Ingredients:

3/4 cup packed brown sugar
1 (15oz) can unsweetened pumpkin
1 (12oz) can of low fat evaporated milk
1 Pillsbury or store brand pie crust (find in the refrigerator section of your store)
1/4 cup whipping cream
2 egg whites
1 egg
1 3/4 tsp pumpkin pie spice ( if you don’t have pumpkin pie spice, click here)
1/4 tsp salt
2 tsp powdered sugar
Preheat oven to 450 degrees

20131114-191346.jpg                 20131114-191338.jpg

1) Whisk together evaporated milk, egg, egg whites, salt,  pumpkin pie spice and brown sugar in a medium bowl. Then whisk in pumpkin puree.  Place aside.

20131114-191324.jpg                  20131114-191318.jpg

2) Grease bottom of 9 inch pie dish. Roll pre made dough out into pie dish. Flute the edge of the crust so it looks fancy schmancy 😉 (Incase you don’t remember how to flute something, I will admit I did need a refresher, click here)

20131114-191310.jpg                         20131114-191303.jpg

3) Pour pumpkin pie filling into pie dish. Place pie dish onto cookie sheet and place in oven. Bake at 450 degrees for 10 minutes. Then turn down the oven to 350 degrees (don’t take your pie out yet!) and bake for an additional 50 or so minutes until almost set. Oven times may vary. Remove from oven and cool on a wire rack (may take up to 2 hours to cool).

20131114-191251.jpg                     20131114-191246.jpg

4) While pie is baking make your whip cream. Whip together 1/4 cup of whipping cream on high.  Slowly combine powdered sugar. Orginal recipe called for Amaretto in the whip cream. We did not have it, so we left it out. Beat till small peaks form, don’t over beat and turn it into butter 😉

20131114-191240.jpg                  20131114-191212.jpg

Top each slice with a dollop of homemade whip cream.

20131114-191225.jpg             20131114-191158.jpg

Serves 12. Approx 222 calories per slice, 7 grams of fat

20131114-191138.jpg

20131114-191219.jpg                 

Recipe adapted from : http://www.myrecipes.com/recipe/classic-pumpkin-pie-10000000549931/

Pumpkin Pie Costco Brand: 310 calories per slice

Mrs. Smith Classic Pumpkin Pie: 290 calories per slice

See how your favorite pies stack up against the others :http://www.womenshealthmag.com/nutrition/low-calorie-dessert-recipes