Roasted Pumpkin Pie
Serves: 8 | Serving Size: 1 slice
- Panko breadcrumbs
- 2 cups roasted pumpkin
- 1 cup skim milk
- 1 cup eggs
- 2 teaspoons pumpkin pie spice
- 2 tablespoons of honey
Spray the bottom of a glass deep dish pie pan with cooking oil spray and then sprinkle it with Panko bread crumbs.
Purée all ingredients in a blender until smooth, then pour on top of your crust.
Bake at 350 for about 45 minutes until pie is firm and a toothpick inserted in the center comes out clean.
Serves 8. Each serving has 77 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 114 mg cholesterol, 60 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g sugars, and 5 g protein.
Each serving also has 65% vitamin A, 5% vitamin C, 6% calcium and 5% iron.
This pie uses roasted pumpkin, but you can easily substitute canned pumpkin if you prefer.
Serve this pie with a little whipped cream.
It is best when allowed to cool for about an hour after baking.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.