Pumpkin pie is a classic Thanksgiving favorite, but it’s loaded with calories and carbs. Turn this decadent dessert into something a little healthier by omitting the crust and using low-fat milks and sweeteners to indulge without guilt this holiday!
This recipe comes courtesy of Slimming World.
Preheat oven to 375 degrees F.
Lightly spray a 9-inch pie plate with spray oil.
Blend together all ingredients and pour into prepared pie plate.
Create a water bath by placing a roasting pan on an oven rack. Put filled pie plate in roasting pan and add enough hot tap water to roasting pan to fill it ½ inch deep. This will prevent pie from burning.
Bake 50–60 minutes, or until a knife inserted into middle of pie comes out clean.
Let cool completely
Pour evaporated milk into a mixing bowl.
Freeze 30 minutes, or until soft crystals form throughout milk.
Add vanilla and no-calorie granulated sweetener.
Using an electric mixer, beat mixture on high speed 2–3 minutes, or until soft peaks form.
Serve immediately with pie and dust with cinnamon before serving.