Happy Holidays everyone! Many people find this time of year very difficult for fat loss due to a combination of stress, busy schedules, parties galore, and countless holiday treats everywhere we turn! Stress no more! There are so many ways to remake old favorites to fit into the Fat Loss lifestyle. This recipe may be a little late, but I love pumpkin year round so I will just consider it in season at least until after the New Year. I made two crustless low-sugar pumpkin pies for Thanksgiving this year and got lots of positive feedback so I thought I would share it with the Jillfit crew. Enjoy with a small dollop of Sugar Free Whip Cream. You can have your (crustless, low sugar) pie and eat it too!!
Ingredients:
- 12 oz unsweetened vanilla almond milk
- 12 oz unsweetened coconut milk
- 1 cup egg whites
- ¾ cup IDEAL Brown Sugar Sweetener
- 2 tsp. cinnamon (more if you like), ground
- 1 tsp ginger, ground
- ½ tsp nutmeg, ground
- ½ tsp cloves, ground
- 1 tsp vanilla extract
- 2 cans pumpkin (15 oz each), without salt
Directions:
- Preheat oven to 425
- Mix sweetener and spices in a small bowl
- Beat eggs in large bowl. Stir in pumpkin and sweetener and spice mixture. Mix well. Slowly stir in milk and vanilla
- Divide mixture into two 9 inch pie pans sprayed with nonstick spray
- Bake for 15 minutes, turn oven down to 350. Then bake for an additional 45-50 minutes or until knife inserted near center comes out clean
- Cool for 2 hours and serve
Number of Servings: 16
Related: Recipe: Low-carb Pumpkin Scones
