Skinny Coconut Pumpkin Pie

  October 14, 2013  |    Blog>Recipes

Skinny Coconut Pumpkin Pie

pumpkin_pie_slice

Ah, just seeing the word pumpkin makes us smile! It’s one (of our many- oy! 😉 ) food loves! Yes, pumpkin is a bit of an obsession for us. Although it started with our mom’s pumpkin pie, it wasn’t long before it was one of our favorite frozen yogurt flavors and before we were mixing it in everything. We love its’ creamy texture— so awesome for making waistline friendly recipes, especially given that it’s so low in calories (only 40 calories in ½ cup)! We still can’t get over that pumpkin is actually a veggie, so you get fiber and loads of powerful phytonutrients to calm your insides and to ultimately keep you looking more youthful, yet it’s ideal and rich-tasting in crave-worthy treats. As you know we’ve been whipping up waistline friendly recipes using pumpkin for quite some time! Hello to our Pumpkin Cake Spice Roll, our Pumpkin Pancakes,our Pumpkin Spiced Latte, our Protein Pumpkin Pancakes with Banana Cream Syrup… and now drum roll please…

Skinny Coconut Pumpkin Pie

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Prep Time: 5 minutes
Cook Time: 1 hour and 10 minutes

Ingredients

  • 1 frozen unbaked deep dish pie crust (9-inch)
  • 3 eggs, beaten (we use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)
  • 3/4 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk

Directions

  • PLACE frozen pie crust on foil-lined baking sheet.
  • MIX eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
  • BAKE in preheated 425°F oven 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.
  • SERVE warm or refrigerate until ready to serve. Store leftover pie in refrigerator.

Makes 8 servings. (HOWEVER, WE SUGGEST MAKING 10 servings—this way each is just 200 calories per serving, woohoo!)

Nutrition Information Per Serving: 254 Calories, Fat 10g, Protein 5g, Carbohydrates 36g, Cholesterol 73mg, Sodium 273mg, Fiber 2g
Enjoy!

Do you have a lightened up pumpkin pie you make?

 

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Skinny Coconut Pumpkin Pie
 
Nutrition Information Per Serving : 254 Calories, Fat 10g, Protein 5g, Carbohydrates 36g, Cholesterol 73mg, Sodium 273mg, Fiber 2g
Author:
Serves: 8
Ingredients
  • 1 frozen unbaked deep dish pie crust (9-inch)
  • 3 eggs, beaten (we use
  • Eggland's Best eggs
  • because they have 25% less saturated fat than other eggs)
  • ¾ cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk
Instructions
  1. PLACE
  2. frozen pie crust on foil-lined baking sheet.
  3. MIX
  4. eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
  5. BAKE
  6. in preheated 425°F oven 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.
  7. SERVE
  8. warm or refrigerate until ready to serve. Store leftover pie in refrigerator.
  9. Makes 8 servings. (HOWEVER,
  10. WE SUGGEST MAKING 10 servings—this way each is just 200 calories per serving, woohoo!

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