This Saturday is National Pie Day! No, I’m not kidding. So, in honor of National Pie Day, let’s make some pie (do not go out and buy a pie). I’m sharing with you my favorite – Pumpkin Pie. In light of the pumpkin shortage (due to the flooded pumpkin crop this year), you can substitute in baked and mashed sweet potatoes if you can’t find any canned pumpkin. Let us know how you like it and how you celebrate National Pie Day!
- 1 reduced-fat graham cracker crust
- 1 (15 oz.) can pumpkin puree (or 2 cups mashed baked sweet potato)
- 1 (12 oz.) can evaporated fat-free milk
- ½ cup egg substitute
- ½ tbs. cinnamon
- 1 tsp. Orange zest
- ¼ cup Splenda or 2 tbs. Stevia
- 2 tsp. cornstarch
- 1 tsp. Vanilla extract
- Pinch salt
- Preheat oven to 425°F. Bake crust for 5 minutes. Remove from oven and let cool. Place crust on baking sheet.
- In a large bowl, combine all ingredients. Whisk until well blended and smooth. Pour into prepared pie crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and cook another 30 minutes. Remove from oven and cool before serving. Can be served with dollop of whipped topping.
For those of you staying away from the crust…
Crust less version:
Omit graham cracker crust
Prepare ingredients above, but pour into individual ramekins. Place ramekins in a large glass or ceramic baking dish. Add boiling water to baking dish, allowing water to come halfway up sides of ramekins. Place in 350F oven and bake 40 minutes. Remove from oven and baking dish. Allow to cool before serving.