With all of the progress I have made in my journey to a healthier me, I have really been working on some ways to make this Thanksgiving enjoyable without messing up the momentum I have going. Â I’ve lost 65 pounds at this point and personally I never intend to go back to the dark pit I’ve emerged from.
I have really been thinking of different ways to keep things healthy for all of us at Thanksgiving, skipping the table full of sweets, and planning to have delicious options available.
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| Doesn’t that look fabulous?! |
But, it is Thanksgiving after all, and pumpkin pie will be on the menu. Â If it’s not, I have a 13 year old who will have my neck! Â For years I have made a decadent pumpkin pie that is always a family favorite, but also very high in calories and fat. Â After playing with my recipe quite a bit, I finally fixed a pie that my skeptical husband didn’t want to share with anyone else!
SUCCESS!!
So here is my altered pumpkin pie.
2 Cups pureed pumpkin {click here for instructions for fresh pumpkin}
1 can Fat Free Eagle Brand sweetened condensed milk
6 egg whites
1 tablespoon cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Combine all ingredients well using a hand mixer. Â Prepare your pie crust in an 8-inch pie pan.
{I cheated and used a Pilsbury pie crust for my pie}
When preparing the pie crust I always poke a few holes in the bottom so it can “breathe”.
Pour the pumpkin mixture into the pie crust.
I like to take the extra dough to make a decorative crust for my pies. Â You can braid an edge, or use miniature cookie cutter and cut out leaves to surround the pan. Â It just gives your pie a little personality.
 Bake at 350 until center is set; about 30 minutes.  You can check for doneness using a toothpick inserted into the center.  If it comes out clean, your pie is ready.
**Add a dollop of freshly whipped cream which adds to the flavor, or make just the pumpkin filling and bake it without a crust for an even lower calorie casserole type dish.
What is on your menu this Thanksgiving?
Seasons at Rosebriar 
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