This is a really yummy take on pumpkin pie; compliments of Cooking Light. I have made it for the past 2 Thanksgivings with great results. And it is pretty simple to make. It says it make 12 servings, but they are pretty small slices which is fine if having with another pie or dessert, otherwise, I would cut it into 8 to 10 slices for a more normal size. (I suppose that takes away from the whole 'cooking light' thing, but oh well! It's pumpkin so mostly healthy! :-))
Had this with the decadent peanut butter pie on Thursday! Two pies are always better than one right? :) Jess
Filling:
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 large eggs
1 (15 oz) can unsweetened pumpkin
1 (14 oz) can fat-free sweetened condensed milk
1/2 pkg refridgerated pie dough
Streusel:
1/3 cup flour
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 tsp cinnamon
1/8 tsp ginger
2 Tb chilled butter, cut in small pieces
2 to 3 tsp water
375 Oven. Combine first 8 ingredients with whisk.
Fit dough into 9-inch pie plate coated with cooking spray.
To prepare streusel, combine flour through ginger. Cut in butter until crumbly. Sprinkle with water and toss with fork just until lightly moistened.
Pour pumkin mixture into crust and sprinkle with streusel. Place pie on baking sheet and bake 50 minutes or until knife inserted into center comes out clean. Remove from baking sheet and cool completely on wire rack.
Enjoy! Happy Thanksgiving!
Nutrition: cal 273; Fat 9.4 g (sat 3.7g) Fiber 1.7 g
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