• Pumpkin Pie With Whipped Cream

  • I love pumpkin pie, especially covered with a dollop or two of real whipped cream. Trouble is, one slice packs tons of extra fat and calories that you don't need on top of everything else you've already enjoyed. A typical slice can have nearly 400 calories and more than 23 grams of fat.
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  • I love pumpkin pie, especially covered with a dollop or two of real whipped cream. Trouble is, one slice packs tons of extra fat and calories that you don't need on top of everything else you've already enjoyed. A typical slice can have nearly 400 calories and more than 23 grams of fat.
    It's hard to feel thankful for those numbers.
    So I came up with a healthier version of pumpkin pie. It's so good and so much lighter than traditional versions, you might even get away with eating two slices. Ready for the numbers? It has just 100 calories and less than 1 gram of fat per slice.
    My version uses just a few healthy substitutions. Stevia (a no-calorie, natural sweetener), agave syrup and coconut nectar stand in for sugar. Nonfat, Greek-style yogurt subs for whole milk. And gelatin thickens the pie filling and the "whipped cream."
    The bulk of the calories and fat in pies comes from the crust, usually thanks to ample amounts of butter or shortening. Here, I've used sheets of phyllo dough stacked on top of one another. This eliminates most of the fat. Plus, it makes a great, crispy crust.
    About the "whipped cream" — gelatin mixed with fat-free milk, stevia and coconut nectar helps the mixture truly whip. There's zero fat and very few calories.
    Making this pie is a cinch too, so resist the urge to purchase one of those frozen pumpkin pies. Simply make the phyllo crust, bake it, fill it with the pumpkin mixture, then chill the pie. Except for the crust, this is a no-bake pie.
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