Mr. Prevention and I always have our best conversations when we’re in the car. Short distances or long, we always find something engaging to discuss. On our way to dinner Saturday night, we were discussing the holidays and pondering that perhaps we should host Easter next year up in Michigan. We were thinking about the logistics of our families traveling and what kind of traditions surround Easter.
It was quickly determined that he and I both value tradition…and holidays demand tradition.
My family’s traditions have changed as my only living grandparent, Grannie, has transitioned to a nursing home and fallen deeper and deeper into the sadness that is dementia. We used to so look forward to her Christmas cookies. Her potato chip cookies were heavenly, but sadly, no one has carried on that tradition. Though, I think that will change this year 😉
Mr. Prevention’s family has the tradition of homemade tortellinis at Thanksgiving and Christmas meals. Basically, they’re the “appetizer” which is followed up with a traditional turkey meal with stuffing, potatoes, and the works. His family all anxiously await the holidays…for the tortellinis. And of course, the family time. Right, guys? 😉
Our conversation surrounding holidays and traditions lead me to one definite conclusion: food plays a huge part in holiday traditions. Food can be what MAKES holiday traditions. Of course, I support this wholeheartedly.
That said, enjoying holiday traditions does not have to require a new pant size come January. Sometimes you can have your holiday traditions…slimmed down a bit. Enter Crustless Pumpkin Pie.
If you love pumpkin pie, I’m going to go out on a limb and assume you simply love pumpkin. In which case, the crust is a perk, but it’s a very high-calorie, high-fat perk. Pumpkin pie lovers…I can almost promise that you’ll find this pie a perfectly acceptable rendition for a fraction of the calories. Thanksgiving just got a little bit better when you can skip the guilt!
- 1 can (15 oz) pureed pumpkin
- 1 can (12 oz) fat-free evaporated milk
- 2 large eggs
- 2 egg whites
- ¾ cup sugar
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- ½ cup graham cracker crumbs
- Preheat oven to 325 F.
- In a large bowl, beat together the first 10 ingredients, pumpkin through salt, until well blended. Stir in cracker crumbs.
- Pour into a 9-inch pie plate coated with cooking spray. Bake for 60-65 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
2 1/2 day work week! 😀 And so despite getting home late from my hockey game, I’m up and at’em…heading to the gym this morning. #struggling
This is my third time making this wonderful pie, im actually surprised no one has commented! If your unsure about making this pie due to lack of crust dont hesitate…you wont miss it. In fact this is better without a crust. The edges come out of sort of spongey, sort of cakelike…truly delicious. Dont forget light whipped cream topping, it sets the flavors off. My husband and i have been able to eat this and were on diets..thank you for this wonderful recipe. The only addition I made was vanilla extract.
Shannon, so glad you love this one…I do too! Big time! A favorite for sure 🙂
I’d really love to try this but was actually seeking gluten free. Wondering in the graham crackers have a purpose or are more fore crunch and flavor?
Thanks so much
Deborah, great question. I’m working on this recipe now for a diabetes event and I *believe* they serve as a stabilizer. But I want to trial without.