Lighter Pumpkin Pie
Description
Lighten up that pumpkin pie with this awesome, delicious recipe. The graham cracker crust helps to save calories, as does the almond milk and egg whites.
Ingredients
15 oz. can pumpkin puree
3/4 c. unsweetened vanilla almond milk
1/2 c. maple syrup
1 egg plus 2 egg whites, slightly beaten
1 T. pumpkin pie spice
1/2 t. salt
9 inch graham cracker crust, store bought
aerated whipped cream, optional
Directions
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Preheat oven to 425 degrees.
Mix first 6 ingredients in a large bowl until well combined. Pour mixture into the graham cracker crust- it will be very full.
Bake 15 minutes. Turn oven temperature down to 350 degrees; cook 50 - 60 minutes, or until a toothpick placed in the center of the pie comes out clean.
Place on a wire rack; cool 2 hours or place in refrigerator overnight.
When serving, top each slice with a dollop of aerated whipped cream and dash of pumpkin pie spice, cinnamon or nutmeg for garnish, if desired.
8 servings