Have I mentioned that I love pumpkin spice?  Yes I know that makes me a basic white girl LOL.  While I might love pumpkin spice I don’t love all the fat and calories in your typical pumpkin pie. Hence, Missy’s Skinny Pumpkin Pie was born. Instead of using evaporated or sweetened condensed milk I use non-fat plain yogurt to give the pie its creamy texture. I’ve served this dish to my family for Thanksgiving for several years now and it’s always a hit. 

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Pumpkin Pie

First I start with pumpkin puree. I make mine from scratch but you can use the canned version. Combine the puree with non-fat plain yogurt, egg yolks, maple syrup, honey, brown sugar and spices.  You can leave the out the yolks and reduce the calories even more. Whip the egg whites just until they’re slightly fluffy. Then I fold them into the mixture. If you want you can be extra enthusiastic and make your own crust but I just buy the refrigerated kind. Next I pour the mixture into the crust. The timing of the baking can be a bit tricky.  If the puree that you start with is watery, then it may take longer to set.