Thursday, January 19, 2012

Dahoney's Crustless Pumpkin Pie-lets Recipe

Have you ever been spending time you don't have surfing around Pinterest lusting over recipes you shouldn't make? Well, one caught my eye yesterday for a crustless mini pumpkin pie, but I just couldn't make it and stay on track with fat, calories, and sugar content. I thought to myself, "What would Hungry Girl do?" So I completely revamped the recipe. So much so that I'm going to call it my own, and share it with you. ;) BTW- this recipe makes 12, but some have already been consumed, and at 65 calories each, so what if we each ate 2? We were hungry, ok?

Dahoney's Crustless Pumpkin Pie-lets

2/3 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
15 oz can of pure pumpkin (puree, not pumpkin pie mix)
1/2 granulated no calorie sweetener (I used Splenda)
1/4 cup dark brown sugar
1/2 cup Egg Beaters (or other egg substitute)
1 tsp pure vanilla extract
3/4 cup fat free milk

Optional: fat free Reddi-whip for the top!

Preheat oven to 350, and spray your muffin pan with non-stick spray.
In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk it up!
In another bowl combine the remaining ingredients. Whisk it up!
Add the dry stuff to the wet stuff. Whisk it up!
Pour batter into muffin pan, dividing evenly between the 12 cups.
Bake for 20 minutes.
Let it cool in the pan.
Put the pan in the fridge to chill.
Use a knife or fork to gently loosen and lift out.
Serve cold with fat free whipped topping or without. Sup to you!

Serves 12.
Calories 65, Total Fat 0.6g, Sodium 106 mg, Fiber 3.3 g, Sugars 5.0g (less than a glass of milk), Protein 2.9g, Vitamin A 112% DV!! (based on a 2,000 calorie diet)

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