Ingredients:
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/2 cup egg whites (or 4 large eggs)
- 1/4 cup sweetener of choice (e.g., Stevia, erythritol)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk (or any low-calorie milk)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, egg whites (or whole eggs), sweetener, vanilla extract, cinnamon, nutmeg, ginger, salt, and almond milk. Mix until well combined and smooth.
- Prepare Baking Dish: Lightly spray a 9-inch pie dish with non-stick cooking spray or use parchment paper.
- Pour Mixture: Pour the pumpkin mixture into the prepared pie dish.
- Bake: Bake in the preheated oven for about 50-60 minutes, or until the pie is set in the center. You can check for doneness by inserting a knife in the center; it should come out clean.
- Cool: Allow the pie to cool at room temperature before slicing. Refrigerate any leftovers.
- Serve: Optionally, serve with a dollop of sugar-free whipped cream or a sprinkle of cinnamon on top.
Tips:
- Sweetness Level: Adjust the sweetener according to your taste preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
- Serving Suggestions: Enjoy it plain or with a light topping for extra flavor!
