Skinny Pumpkin Pie
(by Miranda Mowbray, Biting Life)
1 store-bought refrigerated pie crust
1 cup fat-free half and half
1 cup fat-free milk
2 egg yolks
2 tsp vanilla extract
1 (15 oz) can puréed pumpkin (not pumpkin pie filling) — I use Libby’s brand
1 (15 oz) can yams in syrup
1/4 cup sugar
1/4 cup Splenda
1/8 cup maple syrup (use sugar-free for an even lower-calorie dessert!)
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
Preheat oven to 400˚.
Add pumpkin and yams to a medium-sized saucepan and bring to a boil; reduce to simmer.
Stir sugar, Splenda, maple syrup, ginger, nutmeg, cinnamon, and salt into the pumpkin mixture.
Let simmer for twenty minutes, stirring occasionally (use the spatula to mash the yam).
Meanwhile, whisk together the half and half, milk, eggs, egg yolks, and vanilla.
Remove pumpkin mixture from heat and whisk in the wet ingredients.
Place a fine mesh strainer over a medium-sized bowl and pour pumpkin mixture through it.
Use the spatula to press mixture through the sieve and discard what doesn’t go through.
Whisk the mixture together for a final time to combine thoroughly.
Roll out the pie dough into a pie pan prepared with cooking spray; trim and flute the edges.
Pour the pumpkin filling into the pie pan and discard what doesn’t fit.
(I had about 2 cups extra, including the thick parts that didn’t fit through the strainer, which I did not include in the calorie count).
Bake pie at 400˚ for 10 minutes.
Turn heat down to 300˚ and continue baking for 25-40 minutes (check for doneness with toothpick).
Remove from oven and let cool for three hours, then cut into eight slices and serve with whipped cream.