Macro Friendly Crustless Pumpkin Pie

With Thanksgiving and Fall officially here, my pumpkin radar is off the charts and I WANT IT ALL THE PUMPKIN THINGS.

I started craving Pumpkin Pie, which is a favorite of mine, and while I'll absolutely have prob 2 pieces on Thanksgiving, I think a nice compromise to continue chasing my goals would be to try to make a calorically less expensive version for my day to day fall dessert! I love a good challenge and while Pumpkin in and of it self is so yummy, it also is nutrient rich, high in fiber and low in calories. I used our traditional recipe, and worked some magic and came up with a significantly lower calorie pumpkin pie that is decadent and macro friendly for a more routine weekday type of treat! I will absolutely still devour Mom's pumpkin pie on Thanksgiving but this is a great treat until then!

Preheat Oven to 325 F

Ingredients

15 oz Libby's Pumpkin Pie Filling

1 tsp Pumpkin Pie Spice

2 tsp Cinnamon

1/3 cup Wheat Flour

1/2 tsp Salt

2 tsp Baking Powder

1/3 Cup Sugar (can use honey, stevia, Agave here)

1 Cup Fat Free Milk (can use non- dairy alternative to keep DF)

2 tsp Cornstarch

Pure Vanilla Extract 2.5 tsp

Combine all ingredients and whisk together until smooth. Place in 9" pie dish, and bake for 1 hour.

Top with some crumbled graham cracker, and fat free cool whip!

(You can use a one crust if you'd like to but macros are for crustless)

Macros:

89 Calories

2P 0F 20C

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