So the awesome part about being a food blogger is that I get to eat pie. On a Wednesday night. And its totally normal.
The not-so-awesome part about being a food blogger….is that I get to eat pie. On a Wednesday night. And I think its totally normal.
Haha whoa! 4 pumpkin pie recipes, a zillion tweaks, and a mild sugar coma later – I have the absolute easiest. yummiest. creamiest. pumpkin pie recipe ever.
I love how the simplest recipes are always the best. I fussed over the stove…. boiling milk… emulsifying corn starch… burning the bottoms of every saucepan in my kitchen.. yikes! But the recipe that I liked the most was a no-bake filling. Stir with a spatula. Throw in the fridge for a few hours. easy-peasy recipe.
Like the kind of recipe your grandma ripped off the back of a cream cheese box in 1935 and still stashes in her kitchen drawer.
At just 193 calories per slice, I’m even more in love. Plus it literally takes more time to get the ingredients out of the fridge and pantry than it does to mix up the filling. So with all your extra time you can make an apple pie! And a chocolate pie…. and a pecan pie….LOVE the Holidays!
Yields 12 servings
For the Crust
- 1 1/2 cups graham cracker crumbs or ground ginger snaps
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 2 tablespoons egg substitute (like egg beaters) or egg whites
For the Pumpkin Filling
- 6 ounces reduced-fat cream cheese (or vegan cream cheese), softened
- 1 – 15 oz can pumpkin puree
- 1/2 cup powdered sugar
- 1/4 cup plus 2 tablespoons packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups low calorie whipped topping, or whip your own whipping cream
- For the Crust: Preheat oven to 375 degrees. Spray a 9-inch pie pan with cooking spray. Combine graham cracker crumbs and sugar in a medium bowl. Add butter and egg substitute and mix until combined. Gently press into pie pan bottom and up sides. Bake for 8-10 minutes, or until golden brown. Cool completely.
- For the Pumpkin Filling: Beat cream cheese and pumpkin puree in a medium bowl until smooth. Add sugars, pumpkin pie spice, and salt, and beat until combined. Gently fold in whipped topping. Spread into cooled crust. Refrigerate overnight until firm. Spread extra whipped topping over top of firm pie and serve.