We are only 1 week from Thanksgiving! Is anyone else as excited as I am? I love the holidays, spending time with family and enjoying the different foods that we only fix this time of year. My family is definitely in the “Traditional” meal category- we have the same things every year. Sure, we have added a few healthier options over the years, as some people in my family have developed diabetes and I studied nutrition. But all the favorites are still there, too. So instead of telling you to skip one of the most traditional Thanksgiving treats, I’m giving you an updated version of pumpkin pie that might make it’s way into your family’s holiday menu year after year.
Crustless Pumpkin Pie
This recipe is a triple threat: cheap, easy to make and healthy!
- Non-stick cooking spray
- 4 eggs
- 1- 15 ounce can pumpkin (NOT pumpkin pie filling)
- 8 ounces evaporated milk
- ½ teaspoon salt
- 3 teaspoons pumpkin pie spices
- 1 teaspoon vanilla
- 2/3 cup sugar
Preheat oven to 400°F. Spray 9-inch pie pan with non-stick cooking spray. (Note- I didn’t have a pie pan, so I used a square glass baking dish instead.)
Add your eggs. (Side note- I learned it the hard way last Christmas. Crack your eggs one by one into a small bowl before adding to the mixing bowl. If you get a bad egg, and believe me you’ll smell it, you can throw just it away. If you add it straight to the other ingredients, you’ll have to throw it all away if your egg is bad.)
Remember to wash your hands after!
Beat the eggs, either by hand with a whisk or using a mixer.
Add the remaining ingredients and mix until smooth. (Note- All I had on hand was cinnamon, so I used that instead of pumpkin pie spices. Feel free to substitute whatever spices you like. Cinnamon, cloves, nutmeg, allspice or ginger would work well.)
Pour into your pie pan (or baking dish) and bake at 400°F for 15 minutes.
Turn oven down to 325°F and bake for another 45 minutes. Your pie is ready when a knife inserted into the center comes out clean.
This recipe makes 8 servings with only 162 calories per slice, compared to traditional pumpkin pie that packs over 300 calories per slice. Pumpkin is full of nutrition, too. It is an excellent source of beta-carotene, which helps keep your eyes sharp and your immune system strong. The fiber in pumpkin is good for your heart and your waistline, helping you feel full and satisfied.
Note- This recipe calls for only 8 ounces of evaporated milk. But most evaporated milk is sold in cans of either 5 ounces or 12 ounces. You can use only 5 ounces in the recipe, which may make the pie a little thicker or cook a little quicker.
Or you can use the leftover 4 ounces (or ½ cup) from the larger can in a different recipe in place of regular milk. Homemade macaroni and cheese or mashed potatoes would be extra creamy with a little evaporated milk. Leftover evaporated milk could also be substituted for a recipe that calls for heavy cream or half and half to save some calories and fat.
You could even make homemade whipped topping from the leftover evaporated milk to put on top of the Pumpkin Pie! This recipe calls for 1 cup of evaporated milk, so remember to use half as much sugar and vanilla, since you only have ½ cup of evaporated milk leftover.
If you try the recipe for whipped topping, let me know how it turns out. I have never tried it before.