Today’s post and FBG-approved recipe is by core performance guru, Linda LaRue. Linda is the creator of Crunchless Abs and the new, constant resistance, 3-dimensional workout, The CORE TRANSFORMER, which burns nearly 1,000 calories per hour. Enjoy the tastiness!
This delicious pumpkin pie recipe is only 125 calories per piece! Plus, it’s a simple and time-saving recipe, which I love because there are so many other dishes to make for Thanksgiving dinner. I recommend serving slices of this delicious pumpkin pie with a dollop of non-fat whipped real dairy crème. And the best part? The pie stays fresh for four days, so you can keep enjoying it days after the holiday is over!
Pumpkin Pie with Pecan Crust
Yields: 12 servings.
Nutritional content: 125 calories, 5g fat, 4g protein, 17g carbohydrates, 4g fiber, 81mg sodium.
1 c graham-cracker crumbs
2 tbsp toasted and ground pecans
1 tbsp unsweetened applesauce
2 whole eggs
1 c canned pumpkin
¾ c evaporated skim milk
¼ c apple-juice concentrate
¼ c brown sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
pinch ground cloves
12 pecan halves
1 tsp maple syrup
non-fat whipped real dairy crème
- Preheat oven to 350 degrees F.
- In a medium bowl, combine graham-cracker crumbs with pecans and applesauce. Spray a 9-inch pie plate with low-fat cooking spray. Press mixture into the bottom and halfway up the sides of the 9-inch pie plate. Set aside.
- Combine remaining ingredients, except pecan halves and syrup, in a large bowl. Mix until well blended.
- Pour pumpkin mixture into pie crust.
- Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.
- In a small bowl, coat pecan halves with syrup. Transfer to a baking sheet sprayed with low-fat cooking spray and bake pecans at 325 degrees for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie along with a dollop of non-fat whipped real dairy crème.
Happy holiday noshing! —Linda LaRue