Pumpkin Pie

This pumpkin pie has the perfect blend of spices and a velvety smooth texture.

Yield: 5 ramekins or 40 mini muffin tins

Ingredients

1.5 cups pumpkin

1.375-1.5 cups (or 12 fl oz) evaporated milk

2 eggs

3/4 cup dates (~18)- You will need more if using pumpkin. I recommend trying 24.

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

Instructions:

1. Mix filling ingredients.

2. Pour into pie crust.

3. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 40-150 more minutes. Let cool 2 hours. (Alternatively, bake in muffin cups at 350 degrees for ~30 minutes or ramekin for ~40-50 minutes.)

Tips: Bake in bottom third of oven (maybe even in water bath) to prevent cracking.

Nutrition Information (for 1/8 of recipe)

128 calories, 1.1g fat, 24g carbs, 2.9g fiber, 20.6g sugar, 8.3g protein

Inspired by Libby's/Nestle

Note: I like this texture better. It is silky smooth, but it needs more sweetness. Strong spice flavor.

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Pumpkin Pie- Version 2

This pumpkin pie recipe is made from wholesome ingredients, low in calories, and perfectly spiced.

Yield: 5 ramekins or 17 mini muffins

Ingredients

Filling Ingredients:

1.75 cups pumpkin

2 eggs

1/2 cup milk

16 dates

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

Instructions

1. Combine crust ingredients. Bake at 375 degrees for 10-15 minutes.

2. Combine filling ingredients. Bake at 400 degrees for 10 minutes. Cover with foil. Reduce temperature to 350 degrees and bake 40 more minutes. (Alternatively, bake in muffin cups at 350 degrees for ~20 minutes or ramekin for ~30 minutes.)

Tips: Bake in bottom third of oven (maybe even in water bath) to prevent cracking.

Nutrition Information (based on 8 servings)

92 calories, 1.6g fat, 17.2g carbs, 3g fiber, 13.4g sugar, 2.5g protein

Inspired by Spoonful of Sugar Free

Note: Not perfectly smooth top. Thick consistency. Level of sweetness is good.

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