INGREDIENTS:

• 15 ounces canned pumpkin (or homemade pumpkin puree)
• 1.5 tablespoons butter (softened and whipped)
• ¾ cup light brown sugar (unpacked)
• ½ cup fat free milk
• 1 large egg
• 2 large egg whites
• ½ teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract

PREPARATION:

1. Preheat oven to 350°F.
2. Spray a pie pan or 9-inch X 9-inch baking dish with cooking spray. (Alternatively, you can lightly grease the pan or dish with the oil/fat of your choice.
3. In a small bowl, beat eggs until whites and yolk are combined.
4. In a large bowl, combine pumpkin puree and butter. Mix well.
5. Add eggs, brown sugar, milk, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Mix until mixture is smooth.
6. Pour mixture into your prepared pie pan or baking dish.
7. Bake about 70-75 minutes or until knife inserted in center comes out clean.
8. Once cooled, cut into individual portions

NOTES:

• This is a healthier alternative for traditional dessert.
• If you are missing any spices, leave it out or make a substitution. The flavor of the dish will vary based on the spices used.
• This recipe can be made with a mixer. It can also be made using a whisk or spoon.

Adapted from – https://www.skinnytaste.com/skinny-pumpkin-pie/

Recipe courtesy of Diabetes Prevention and Control