Light and Healthy Chocolate Pumpkin Pie

Yields 8

Light and Healthy Chocolate Pumpkin Pie

This healthy no-crust version is always a hit. Serve with lightly sweetened whipped cream or whipped coconut cream. For a regular pumpkin pie simply omit the cocoa powder and chocolate chips.

Wheat/gluten-free option: omit graham crackers or run a few wheat/gluten-free cookies through your food processor. This recipe also works fine without the graham crackers. If you’re limiting sugar artificial sweetener works well here.

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Ingredients

  • 1 can (15oz) Pumpkin (not pie filling)
  • 1 can (12oz) Evaporated milk
  • 6 Egg whites
  • 1 tsp Vanilla
  • ¾ cup Brown sugar (lightly packed) or sweetener of choice
  • 3 Tbs Cocoa powder
  • 2 tsp Pumpkin pie spice
  • 1/8 tsp Salt
  • 1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
  • ½ cup mini chocolate chips (optional)

Instructions

  1. Spray a 9 inch pie plate with cooking spray. Preheat oven to 325°F.
  2. Mix all ingredients except for the graham crackers until well-blended.
  3. Stir in graham cracker crumbs and chocolate chips if using.
  4. Pour into pie plate and bake on middle rack for 50-55 minutes or until knife inserted into center comes out clean.

Notes

This recipes was adapted from Taste of Home, “Crustless Pumpkin Pie Recipe”, http://www.tasteofhome.com/recipes/crustless-pumpkin-pie

Works well with artificial sweetener for those wanting to limit their sugar. Editor's Note: This recipe was tested with Splenda no-calorie sweetener. Originally published as Crustless Pumpkin Pie in Taste of Home October/November 1996, p44

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https://offyourplatenutrition.ca/light-and-healthy-chocolate-pumpkin-pie/

Chocolate Pumpkin Pie

Tags: chocolate, Desert, Healthy, Light, Pie, pumpkin

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