Save 254 calories with this decadent pumpkin pie
Pumpkin pie is one of my favorite Thanksgiving recipes, but it always seems to hit the table at precisely the point that I internally declare that I can't possibly eat any more.
I need a new approach, or at least a new recipe to add to my Thanksgiving menu. To the rescue: this lighter, luscious Frozen Pumpkin Mousse Pie that's going to preserve my love for pumpkin pie as well as my waistline. Eggs, heavy cream and a butter stuffed crust, usually bog down the traditional pumpkin pie. In this lighter version, we get a creamy texture from low-fat ice cream, and a flavor punch from the gingersnap and raisin crust. We cut 254 calories from the original recipe. Find out how much fat you'll save by making this healthier recipe with this comparison. Now I can enjoy dessert without busting my belt.
Want more Thanksgiving inspiration? Check out more delicious Thanksgiving side dishes and desserts recipes.
Here are some more of my favorite healthy pumpkin pie recipes:
Pumpkin Pie with Rum: Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you've dropped three-quarters of the fat and more than half the calories found in most similar pies. Don't use pumpkin-pie mix-buy canned pumpkin without added spices: the flavor will be superior.
Classic Pumpkin Pie: The name says it all, really. We keep this version healthy by making the simple switch from evaporated whole milk to evaporated skim milk, which lowers the saturated fat in your pie, while maintaining its rich texture.
Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family and friends with a frozen pie this year-it just might become one of their holiday favorites. No need to let them know how easy it is. To make ahead: Cover and freeze the pie for up to 3 days.
Crust
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
Filling
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip, below)
1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Makes 10 servings.
Per serving: 230 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrate; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium.
Nutrition bonus: Vitamin A (80% daily value).
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
By Hilary Meyer
EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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