We’ve all admitted that Thanksgiving dinner could never be a complete experience without dessert – and more specifically, pie. And even more specifically, pumpkin pie!
It’s a turkey day tradition … and some form of pumpkin pie (although not the one we enjoy today) could have easily been present during that first Thanksgiving feast in the early 1600s. Early American settlers of Plimoth Plantation, the first permanent European settlement in southern New England, might have made a “pumpkin-pie-like treat” by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes.
A recipe for pumpkin pie appears in a 1651 cookbook from France. This recipe is the first that includes a pie crust making the dish fairly identical to the pumpkin pie we enjoy today.
We’ve almost finished our meal around the FoodFacts.com Thanksgiving table. So let’s enjoy our favorite Thanksgiving dessert. Sad thing is that when we indulge in this traditional compliment to our holiday meal, it will cost us upwards of 400 calories per slice with a hefty 14.3 grams of fat per serving.
We don’t want to feel guilty about this great dessert. We want to enjoy it, savoring each bite. And the only way we can think about doing this (especially immediately following that incredible meal we all just shared), is to find a way to lighten up this recipe WITHOUT sacrificing any of the flavor.
Here’s what you’ll need:
3/4 cup dark brown sugar, packed
1 large egg
2 large egg whites
1 can evaporated skim milk
1/4 tsp finely grated orange zest
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 can pumpkin puree
1 frozen pie shell, thawed
For the topping:
1/4 cup whipping cream
1. Position oven rack to lowest position. Preheat oven to 425° F.
2. Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
3. Pour pumpkin mixture into the crust. Bake for 10 minutes, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack.
4. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).
This recipe produces a very flavorful pumpkin pie! It also brings the calories down to 210 per slice with 6 grams of fat! That’s a pretty significant savings of fat and calories!!
We’ve really enjoyed having you all gather together around our Thanksgiving table at FoodFacts.com. If you’ve been following along with us, you’ll know that the traditional dinner we’ve profiled came in at 1766 calories and 83 grams of fat for Roast Turkey, Cornbread and Sausage Stuffing, Candied Yams, Cranberry Sauce and Pumpkin Pie. We’ve outlined some lighter recipes for that same Thanksgiving meal. It now comes in at 876 calories and 23.4 grams of fat. That’s over 50% less calories and over 71% less fat than the traditional recipes we’re all used it.
FoodFacts.com is excited to sit down to our healthier feast this Thanksgiving. We hope you give some of these lighter ideas a try. You’ll not only feel good about the nutritional value of your holiday meal – your family will feel good about the wonderful flavors and aromas rising from your kitchen this holiday season.
Happy Thanksgiving from FoodFacts.com!