Making pumpkin pie couldn’t get any easier than this! Simply process everything in the food processor, pour into a pie dish and bake. The added bonus: this crustless pumpkin pie contains just 225 calories per slice and 11 grams of protein. Recipe adapted from this recipe by Paula Deen. I used low fat Voskos Greek Yogurt instead of butter and half-and-half, for less fat, more protein, and just as much flavor.
Makes 8 slices
Total time: 3 hours 20 minutes
Prep: 10 minutes
Bake: 1 hour 10 minutes
Rest: 2 hours
1 (8-ounce) package low fat cream cheese
1 (15 ounce) can pure pumpkin puree
1 cup low fat Greek yogurt (I use Voskos)
3/4 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
4 tablespoons white whole wheat flour
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees F. Spray a deep 9-inch pie dish with nonstick spray.
2. Mix everything in food processor.
3. Pour into the prepared pan. Bake 60 minutes. After 60 minutes, edges should be lightly browned and pull away from the baking dish, but center is probably still a little sunken, which means it’s not yet fully baked. Remove pie from oven, gently wrap edges with foil, so that they don’t burn while the center finishes baking, then bake 10-20 more minutes, depending on your oven, until center is puffy and set and a toothpick inserted in it comes out clean.
4. Cool pie in pan, on a wire rack, about 2 hours before slicing and serving. You can slice in the pan, or carefully invert onto a cutting board.
Nutrition for 1 slice
Total Fat 8.3 g
Saturated Fat 4.2 g
Cholesterol 110.1 mg
Sodium 165.9 mg
Total Carbohydrate 28.2 g
Dietary Fiber 2.6 g
Sugars 21.9 g
Protein 10.3 g
Weight Watchers Points Plus: 6 points