Posted in Bake, Dessert, Easy, Spices, Tips/Hints

Pumpkin Pie with Cinnamon Wiskey


This is a twist on a classic pumpkin pie recipe. Someone gave me this recipe and after looking at the ingredients I decided to make it delicious and lite. It is the same recipe but half that calories and fat but I promise you can’t tell the difference. This comes out so good and once again the Graham cracker/date crust works perfectly. This is a great recipe for Thanksgiving but trust me, it will be a hit any time of the year!!

Enjoy!!

Preheat Oven 375o

Serves: 8

INGREDIENTS

1 cup graham crumbs

6 ounces pitted dates

15 oz canned unsweetened pumpkin

9 oz fat free evaporated milk

½  cup granulated sugar

½ up egg substitute

1/2 teaspoon salt

1 1/4 teaspoon pumpkin spice

3 oz Fireball whiskey

INSTRUCTIONS

  1. In a food processor, pulse together dates and graham cracker crumbs for several minutes until it holds together between your fingers.
  2. Press pie crust mixture into a 8” pie pan on the bottom and up the sides.
  3. Beat the pumpkin, evaporated milk, sugar, egg substitute, salt and pie spice.  Pour the mixture into a 9-inch pie shell.
  4. Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.
  5. Cool to room temperature then refrigerate for at least 3 hours. Serve chilled with whipped cream (if desired).

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