Prep 7 mins
Cook 1 hr
Completely clean eating, guiltless pumpkin pie. SOOOO delicious. Made my own variation from several other recipes, and my own personal likes and needs. ENJOY!
- Preheat oven to 400.
- Grease 9 in pie pan w pam w flour.
- Combine all ingredients in large bowl.
- Beat until smooth
- Pour into prepared pan.
- Bake for 15 min at 400.
- Lower temperature to 325 and continue baking for approx 45 minutes or until inserted knife comes out clean.
Delicious!!! I am very pleasantly surprised how good this pie filling is. It is so good i will be making it again for sure!
I used a reduced fat graham cracker pie crust from the supermarket, it was great fresh but for some reason the crust got soggy by the next morning. I have no idea if the moisture level is different bc of the ingredients in this or why that happened but soggy crust is icky. So now i've been picking around the crust to get the filling out. Since the mushy crust adds unnecessary calories but no flavor, I think next time i will just make a crust-less version & pig out :)
Good stuff! I use 2 whole eggs instead of three whites, and used heavy whipping cream instead of skim milk- because I wanted mine Low Carb and don't personally care about low fat.. I made some whipped cream with hwc, truvia, & vanilla.. YUM! Awesome low carb treat.