I should really be putting my mom’s pecan pie on here now, because that is my favorite type of pie. I will post it later in case you don’t like pumpkin.
Pumpkin has been my go-to sweet vegetable with the FASTer Way. I put in my smoothie for fiber and healthy carbs. This recipe is originally from Cooking light
Pie crust I use Pillsbury refrigerated ready made pie crust. You only need 1 (it comes with two.)
2/3 cup of light brown sugar
¼ tsp of salt
2 large egg whites
1 large egg
1 (12 oz) can evaporated milk
1 (15 oz) pumpkin puree
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
½ cup all-purpose flour
¼ cup light brown sugar
1/8 tsp salt
2 Tbsp unsalted butter melted
½ cup chopped pecans
2 Tbsp honey
Preheat oven to 425 degrees
Let pie crust sit out for about 20 minutes to come to room temperature. Roll out and place into a 9-inch pie plate.
Fold pie crust edges under and flute. You can use your finger and thumb or a fork to flute. Here is a link to show you step by step on how to flute your pie shell.
For Pie– use ingredients only listed under Pie. Combine brown sugar, salt, egg whites, egg and evaporated milk in a bowl.
Whisk in pumpkin and spices.
Pour into your prepared pie crust.
Bate at 425 degrees for 10 minutes.
Reduce heat to 350 degrees, leave pie in oven, place pie crust shield over crust and bake for 20 minutes. This aluminum shield protects crusts from over-browning, and it’s much more convenient than foil.
In the last 5 minutes of your 20 minute timer for the pie start preparing the topping.
For topping– combine flour, brown sugar, and salt in a bowl.
Stir in melted butter and pecans
Pull out pie gently at the 20-minute timer and sprinkle topping over pie.
Drizzle honey over topping.
Bake at 350 degrees for 30 minutes or until center is set.
Cool for 1 hour before serving.
Serves-12 1 slice Calories 262, Fat 10g, Protein 5g, Carb 39g, Fiber 2 g, Sugar 24g (added 19g)