Heart Healthy Recipes - Pumpkin Pie

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Heart Healthy Recipes
• Spinach Berry Salad
• White Bean Dip
• Corn tomales with avocado-tomatillo salsa
• Rice & Beans Salad
• Broccoli Cheddar Bake
• Crispy Potato Skins
• Vegetable Slaw
• Honey Glazed Sweet Potatoes
• Sauteed Fresh Corn
• Glazed Root Vegetables
• Grilled Lemon Chicken
• Poached Salmon
• Baked Penne Florentine
• Light Colorado Quiche
• Beef Fajitas
• Chicken & Asparagun Tossed with Penne
• Curried Pork Tenderloin in Apple Cider
• Zucchini Lasagna
• Chicken Marsala
• Caribbean Casserole
• Pumpkin Pie
• Irish Brown Bread
• Carrot and Spick Quickbread
• Orange Dream
• Three-Grain Raspberry Muffins
• Apple Berry Cobbler
• Mini Cherry Pies
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Pumpkin Pie

Serves 8
Prep: 10 minutes
Total Time: 1 ¼ hours

1 (15 ounce) can pumpkin (about 1 ¾ cups)
8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk (has a slight taste)
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of crust and discard)
¾ cup Splenda sugar substitute
2 egg whites, for the crust
Pumpkin pie spice


  • Preheat oven to 425°F.
  • Mix pumpkin, milk and egg whites until smooth.
  • Gradually stir in Splenda (1/4 cup at a time).
  • Add the pumpkin pie spice; taste and add more if need be.
  • Pour into crust* and spread evenly. *To make crust less likely to turn soggy, beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.
  • Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
  • Let cool and serve your favorite way.

Nutritional Analysis:
No nutritional information, but looks like about 20 g of carbohydrates per serving or 1 carbohydrate serving for 1/8th of pie.