Pumpkin Spice Pie

Ohhhh, poop!  I meant to post this recipe last week, but never turned on my laptop.  Kent was in Japan for the week (business trip), and I was on my own with two very busy teens, precooking all of our Thanksgiving goodies, prepping for a party I had at my house Friday night, etc..  I'm so sorry for the delay, and hope someone gets to enjoy this recipe (other than my family). lol


With Thanksgiving just days away, two kids, one husband, limited time, waaaaay too many things to do between now & Thursday, two races to run this week including one Thanksgiving morning....I'm baking pies today.  Not tomorrow.  Not this evening.  Today.  If they don't get baked today, I'm screwed! Pie-less and screwed. I better hurry up with typing this blog post & get back into the kitchen.


I picked up two gluten free frozen pie crusts at Whole Foods last week so I could make a double dose of my favorite pumpkin pie.  I found the recipe years ago in Weight Watchers magazine, and never looked back.  Everyone in my family, including my super picky 80 year old father, loooooooves this pumpkin pie recipe.  (Don't deny it, Dad.  We watched you inhale nearly an entire pie all by yourself last year!)  Anyway, give the recipe a whirl.  It's easy.  Calls for the most common ingredients.  Including a frozen pie crust!  What's not to love? 


Not only that, a slice of this pie is less than half the calories of traditional pie.  If you check out the Thanksgiving Points Cheat Sheet I posted earlier today (here's the link), you'll find that traditional pumpkin pie is 9 Points per slice (old Points...not Points Plus).  This is just 4 Points for 1/8th of the pie!  I loooove more bang for my weight watchin' buck.  The first time we tried it, I was a bit leery of the molasses.  I am NOT a fan of molasses.  I was surprised to find I couldn't detect a molasses flavor at all.  :)


Pumpkin-Spice Pie 
2/3 cup sugar 
1 Tablespoon corn starch 
1 1/2 teaspoons cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon allspice 
1/4 teaspoon salt 
1 (15 ounce) can pumpkin 
2 egg whites 
2 Tablespoons molasses 
1 cup fat-free evaporated milk 
1 (9 inch) deep dish pie crust, thawed 

1) Whisk together the sugar, cornstarch, cinnamon ginger, allspice, and salt in a large bowl. Add the pumpkin, egg whites molasses: whisk until well blended. Gradually add the evaporated milk, whisking until smooth. If not serving immediately, cover and freeze in an airtight container up to 1 month. Thaw overnight in the refrigerator, whisk until smooth. 

2) Preheat oven to 425. Place the empty pie shell on a cookie sheet (The cookie sheet is for easier transport from the counter top to your oven - it also helps eliminate an oven fire if any filling oozes over the pie shell edge while baking.   Ask me how I know about this!).  Pour the filling into the pie shell and bake for 15 minutes. Reduce the heat to 350; bake until knife inserted into center comes out clean, 35-40 minutes. Cool on rack for 2 hours. Serve once cooled.  Cover & refrigerate up to 1 day. 

Recipe came from the 2005 November WW magazine.

Serving size: 1/8 of pie
4 Points Per Slice (old Points....not Points Plus)


PS...If you're searching for MORE pumpkin recipes, I have a printable batch of them here.  Everything from this pie recipe to a super delish pumpkin pasta with sausage!  Check it out by clicking here.