This blog was written as a guest post for The Skinny on Low Cal site. You can access the original post here.
I know, I know, you’ve heard enough already about how to make your holiday pumpkin pie a little healthier. But if I can have your attention for just a few minutes longer I want to wrap up all of the great advice about how to shave some calories, trim the fat, and knock down the added sugar in this seasonal dessert in just three – yes that’s 1-2-3 – simple tips.
Are you ready? Here goes!
#1. CUT THE CRUST
The standard pastry dough lining a 9 inch pie plate is made from 1 ¼ cups of flour, half a stick or butter (or other fat), plus a little water. It delivers a whopping 975 calories and 46 grams of fat to that pie before you put anything into it! That’s works out to more than 120 crust calories per slice and nearly 6 grams of fat if you get eight equal servings out of it.
You can put a big dent in those numbers by using a spring form pan and replacing the pastry crust with a crumb crust made with crushed low fat graham crackers, a sugar substitute, and a little heart-healthy oil and yogurt to replace the butter, lard or shortening.
For a 10” spring form pan you’ll need:
- 2 tablespoons plain nonfat Greek yogurt
- 1 tablespoon canola, peanut or walnut oil
- ¼ teaspoon each cinnamon and ginger (optional)
- 1 ¼ cups low fat graham cracker crumbs (about 8 full sheets)
- your favorite sugar substitute equal to 2 tablespoons sugar
#2. FIX THE FILLING
Pumpkin pie filling is nothing more than a pumpkin custard. It sets up so well you don’t really need a crust because it will conform to the shape of the pan you bake it in. But since I’ve already dealt with the crust, I want to focus on how to make the filling less filling.
By making smart substitutions for the sugar, milk, and eggs you add to the pureed pumpkin, you can drop the fat, sugar and caloric content without changing the flavor or texture one bit. Here’s all you need to do for a recipe that calls for 2 cups of pumpkin (or a 15 ounce can of pure pumpkin puree).
Mix pumpkin puree with:
- 12 ounce can fat free evaporated milk (undiluted)
- 2 whole large eggs (or ½ cup refrigerated egg product like Eggbeaters®)
- your favorite sugar substitute equivalent to ¾ cup sugar
- 1 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg OR 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla or maple extract
Stir everything together until thoroughly combined, pour into prepared crust and bake at 350 degrees 50-60 minutes or until the center is set.
Savings per pie: 820 calories, 6 grams fat, 150 grams sugar
#3. LIGHTEN THE HEAVY CREAM
There’s no need to forgo the traditional dollop of whipped topping on that slice of pumpkin pie, but you do have options on how heavy the cream must be to make it. While there are plenty of fat free versions already whipped up for us in the store, if you choose to make your own, here are some tips to help you lighten your load.
Instead of 1 cup of heavy whipping cream use:
- ¾ cup canned evaporated 2% milk, chilled
- ¼ cup heavy whipping cream, chilled
- your favorite sugar substitute equal to 1 tablespoon sugar
- 1 teaspoon vanilla extract
- nutmeg for garnish (optional)
Chill the bowl and beaters in the freezer for 15 minutes before mixing. Combine all ingredients except nutmeg in the chilled bowl and beat with an electric hand or standing mixer fitted with the whisk attachment starting at low speed and gradually progressing to high as soft peaks start to form. Continue beating until peaks hold their shape when beaters are lifted from bowl, about 5 minutes. Serve immediately as it will lose volume at room temperature, or you can make dollops on a waxed paper lined tray and store them in freezer until needed. Garnish with nutmeg.
Savings per batch (about 2 cups): 470 calories, 63 grams fat
Wishing you all a happy, healthy holiday!
Registered dietitian and nutrition expert Robyn Flipse, MS, MA, RDN has more than 30 years of experience counseling patients and teaching at the university level. She is also the author of two books on nutrition. Follow her on Twitter @EverydayRD and check out her other posts here.