January 23rd, National Pie Day
In honor of National Pie Day (1/23/17), I decided to try to lighten up one of my step-mom’s pumpkin pie recipes. I’ve never tried to lighten up a recipe, so I was a bit nervous. Her crust was a homemade crust with nuts incorporated. I went with a reduced fat graham cracker crust instead. I also tried to replace ingredients with lower fat options. It was kind of fun playing around with the ingredients in My Fitness Pal and seeing the macros move up and down. On a side note, I’ve been tracking my macros (carbs, fats, and proteins) to see if that will help me loose some weight. But that will be a whole other blog post.
Macros per slice:
Protein 6 grams
Carbohydrates 22 grams
Fat 11 grams
Lightened Up Cream Cheese Pumpkin Pie
Reduced Fat Graham cracker pie crust
8 oz 1/3 less fat cream cheese
1/2 cup sugar substitute that measures like sugar (I used Splenda)
1 cup canned pumpkin puree
6 Tbsp fat free plain greek yogurt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 375°F.
Beat softened cream cheese and yogurt until smooth.
Gradually add sugar substitute and beat until blended.
Add eggs one at a time, beating until smooth.
Add pumpkin and spices. Blend until smooth.
Pour batter into the crust.
Bake about 50 minutes, until filling is firm in center.