Today I devoted time to the challenge of cutting as many empty calories as possible from a pumpkin pie. The crust was the first component I eliminated because I do not want to bother with a crust unless it is flaky and indulgent, which ran counter to the goal I had in mind for this dessert. I also substituted sugar with granulated no-calorie Splenda that measures just like sugar. I’ve made fruit cobblers and pie filling with this sweetener before without a loss in taste or texture, and it also performed well in this recipe. If you prefer your pumpkin pie very sweet, you may wish to add a tablespoon or two in addition to the cup listed in this recipe.
I worried that it would fail to set without a crust, flowing like orange lava onto our plates. I’m pleased to report that this diet pie is slice worthy (sliced into squares, at least). I did not use standard pumpkin pie spice in this recipe because I do not like nutmeg. Free feel to use your favorite combination of pumpkin pie spices in this recipe.
Guilt Free Pumpkin Pie
- 15 oz can solid pack pumpkin
- 12 oz can evaporated milk
- 2 large eggs
- 1 cup Splenda granulated sweetener
- 2 t cinnamon, plus additional for sprinkling
Preheat oven to 350 degrees. Coat a 9″x9″ pan with cooking spray. Put canned pumpkin, evaporated milk, eggs, sweetener, and cinnamon in a medium mixing bowl. Mix at low speed or stir for one minute until well combined. Pour into pan and sprinkle additional cinnamon on top. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool completely before serving.