Pumpkin Pie in the Middle of Summer

Pumpkin pie? In the middle of summer? Yes, we love pumpkin all times of year. We keep a can in the refrigerator for a favorite snack of pumpkin spooned into a bowl, sweetened with sweetener and cinnamon, and then chilled almond breeze poured on top. But today we were craving pumpkin pie. Inspired by the ease and low-calorie option offered by Hungry Girl, we adapted an easier version with fewer ingredients. We used real sugar instead of Splenda and used 1 egg instead of Egg Beaters. We used half the amount of maple syrup as well. Oh and the most dramatic change- we went crustless (HG's recipe calls for ground up FiberOne cereal and butter). A most fabulous pumpkin pie-like custard emerged from the oven after 45 minutes. After an impatient wait for the pie to cool and firm up in the refrig, we were delighted with yummy, creamy pumpkin pie. A long squirt of Reddi Whip adds to the drama with the color contrast with white decorating the orange pie and texture differences with the cream even lighter than the velvety pumpkin.

Pumpkin Pie-Custard

1 can (16 oz) pumpkin
1 can (16 oz) evaporated skim milk
1 egg
3/4 c. sugar
2 Tbsp sugar-free maple syrup
1 Tbsp vanilla extract
2 tsp cinnamon

1. Preheat oven to 350.
2. Mix all ingredients until smooth. Pour into a glass pyrex dish.
3. Bake 40-45 minutes until just set in the middle.
4. Chill 4-5 hours.
5. To serve, cut into slices or spoon into bowls. Add a generous amount of Reddi-Whip or Whip Cream. Add a last dusting of cinnamon.