I had trouble falling asleep on Tuesday because my feet ached THAT badly. I sat down for about 2 minutes to eat lunch, but otherwise, I was moving from 5:30am to 9:30pm.
I was riding high after passing my Certified Diabetes Educator (CDE) exam and the wonderful week continued with a flawlessly executed event. We served a Thanksgiving-inspired menu with 4 recipes demo’ed for the 90+ participants and a few other recipes to sample. We were expecting about 100, but it was 72 degrees on November 3rd in Michigan – we figured a handful of people would opt to enjoy the weather.
All of the recipes were praised, but I think people most enjoyed the Crustless Pumpkin Pie. Seeing as this event was geared towards diabetes, I played with the “original” recipe that I posted back in 2013.
In the weeks leading up to the event, my coworkers trialed the recipe, too. Everyone had great success.
I cut out the graham cracker crumbs, swapped the nonfat evaporated milk for 2% (lower in carbohydrate), and further reduced the sugar to ½ cup for the entire pie. It worked great. It tastes great. Confirmed by MANY.
As Mr. Prevention likes to point out, “So if I ate the WHOLE pie, it would only be 888 calories?!”
I prefer to say, “Yes, but doesn’t 111 calories (and 19.4 grams of carbohydrate) per slice sound so much better?”
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can low-fat evaporated milk
- 2 large eggs
- 2 egg whites
- ½ cup sugar
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- Preheat oven to 325 degrees F. Mist pie dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together all of the ingredients until well blended.
- Pour into a 9-inch pie plate coated with cooking spray. Bake for 60-70 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.