Lightened Up Pumpkin Pie

16 Nov

The older I get, the more I realize I have in common with my grandma. My mom’s mom loved spending time in the kitchen. We would go to her house for dinner and have a simple dinner of chicken, green beans, and mashed potatoes that she had spent hours in the kitchen working on…and it was delicious. I have vivid memories of her enjoying the task of meticulously chopping vegetables for a beautiful mixed greens salad. She would make popcorn on the stove with just the right amount of oil and seasoned with just the right amount of salt. And I wonder where I get my love of being in the kitchen from?

The same can be said for my great aunt (my grandma’s sister). It’s a tradition this time of year to make Aunt Lucy’s pumpkin pie.

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With the slightest variations from the recipe of the back of Libby’s canned pumpkin, Aunt Lucy has made this pie is a highlight of Thanksgiving for me. The recipes has been passed down on an old index card with specific directions such as “stir ingredients 100 times with a wooden spoon”, “use 1 and 3/4 can Libby’s canned pumpkin”. I tweaked her recipe slightly to make it just a tad healthier. Don’t worry, I maintained the important parts and still mix it 100 times with a wooden spoon 🙂

Enjoy leftovers (if there are any) the next day for breakfast with this recipe .

Lightened Up Pumpkin Pie

Makes 1 pie

1 pie crust (I like Pillsbury if I want to save time and use a store-bought crust)

1 egg and 2 egg whites, slightly beaten

1 3/4 can Libby pumpkin

3/4 cup sugar
1/2 tsp salt
1 heaping tsp flour
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1 1/2 cup fat free evaporated milk
1. Preheat oven to 425 degrees. Put all ingredients in a medium bowl. Mix well with wooden spoon 100 times.
2. Bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake for 45 minutes. Allow pie to cool completely before serving.
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3 Responses to “Lightened Up Pumpkin Pie”

  1. Charisma November 17, 2013 at 7:02 am #

    Mmm it looks delicious! I like that you tweaked it to a healthy version!

    • deliciousbalance November 17, 2013 at 2:04 pm #

      Thanks for stopping by again 🙂 I love finding ways to tweak an original recipe without changing the true taste/feel of the dish.

Trackbacks/Pingbacks

  1. Help! How Do I Eat During the Holidays? | deliciousbalance - November 27, 2013

    […] first person to bring a Warm Autumn Butternut Squash Quinoa Salad to the table? What about some Lightened Up Pumpkin Pie or a side of Lightened Up Garlic Mashed Potatoes? This gives you at least one “safe” […]

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