Make the filling the way you always do (I use low fat evaporated milk) but instead of cooking it in a pie shell, pour it into a glass pie pan, place that in a shallow bowl of water (an 11x13 works well) and have it as a custard instead of a pie. All the calories are in the crust - and this way you can have a dollop of low fat whipped cream on top!
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Pumpkin is low in fat, 1/2 half cup of pumkin pie filling has 11 grams of fiber. While the filling of a pumpkin pie is highly nutritious with good vitamins, the crust has 188 grams of fat. Have your piece just eat the filling and not the crust.
One of my favorite desserts has always been pumpkin pie, and a good way to have it and cut down on the calories is to make it as a pudding/custard instead! With out the crust you also cut down on carbs, and since the crust has always been my least favorite part of the pie anyway, that's fine by me!
To make it just pour the pie filling (however you make it) into ramekins instead of a pie crust, and there you have your single serving of a scrumptiously sweet and spicy dessert.
A can of canned puree pumpkin contains more than 7 times the daily value of vitamin A and has 7 grams of fiber. When making pumpkin pie use Pumpkin Puree as it is 100% pumpkin while pie filling or mix is pumpkin PLUS sugar. Dont forget to make your pie shell as thin as possible. Have a small slice AND FREEZE THE REST.
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