When I was out running errands this weekend, I have no idea why, but I started questioning how long Mr. Prevention and I have been married. I wanted to say 3 years…which is correct. But then I got to thinking that in just another 6 short months, we will have been married for FOUR years. I don’t know why, but it hit me…time really flies.
I don’t know why I thought to say anything to Mr. Prevention about this thought, but I did. And very ironically, he said that he was just thinking the same thing. I guess we’re on the same wavelength 🙂
When you’ve been with someone for a long time, you start to take on their same preferences, likes, and patterns. When you live with someone, your morning routine looks like a synchronized dance. You know what the other does at certain times on certain days. For instance, I know that Mr. Prevention rarely runs 2 days in a row, so if he ran the day before, it’s a rest day and I can plan an earlier dinner. We can almost predict what the other will order at restaurants. Even what beer or wine the other will choose.
When it comes to holiday pies, however, I never know what Mr. Prevention will choose. But I know for sure pecan pie isn’t one he’d choose. Or anything with coconut. Banana, lemon, pumpkin, peanut butter, and anything chocolate are all up for grabs, though.
With my plethora of canned pumpkin (I fear a shortage like last year!), a lightened up pumpkin pie seemed like the obvious choice. I looked at dozens of recipes and seeing as the crust is usually the bulk of the calories and fat in pumpkin pie, in addition to the fact that I am not-so-great at making pie crusts, I was happy to leave it out.
This pie was sweet, creamy, and definitely pumpkin-y…and much lighter than the standard pumpkin pie.
Crustless Pumpkin Pie adapted from Taste of Home
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) fat-free evaporated milk
2 large eggs
2 egg whites
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp salt
1/2 cup graham cracker crumbs
Preheat oven to 325 F.
In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
Pour into a 9-in. 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.
Yield: 8 servings (1/8th of a 9-inch pie)
Nutrition Information (per spice): 162 calories; 2.3 g. fat; 46 mg. cholesterol; 151 mg. sodium; 32.6 g. carbohydrate; 2.6 g. fiber; 6.8 g. protein
Result: I liked this pie a lot…Mr. Prevention, however, very much so missed the crust. He also found the inside to be lacking in the sugar department. Personally, I love the flavor of pumpkin and without the crust this could almost pass as a pumpkin pudding, but it does hold together in pie form. I found this to be a perfectly suitable, healthy option for pumpkin pie…would love to hear what you think![/print_this]
Work, cooking class tonight for 27 kids and parents, and then off to hockey (check out my action shot I posted on Facebook!). It’ll be a long one!
Be well ,