Ode to the Pumpkin Pie

With Thanksgiving being around the corner, it’s hard not to think about all of the goodies that are associated with it; mashed potatoes, sweet potatoes, green beans, and my all-time favorite, pumpkin pie! Most of these Thanksgiving side-items are not really approved for the balanced menu as part of Reshape The Nation. Most Thanksgiving dinners are a carb-haven for addicts. I know it’s hard not to want to eat everything on this festive holiday, so I thought I’d soften the blow by giving you my secret low carb crustless pumpkin pie recipe! My mom has been making this for years now, and although she’s NOT a pro, the pie tastes amazing and packs a punch of disease-fighting nutrients to boot!

The aromatic spices warm the kitchen and your belly, invite the kiddos to help!

Ma’s Crustless Pumpkin Pie

Ingredients:
• 2/3 cup sugar-substitute
• 1/2 cup baking mix
• 2 tbsp melted butter
• 1 15oz can pumpkin
• 1 12oz can fat-free evaporated milk
• 2 eggs
• 1 tbsp pumpkin pie spice or nutmeg
• 2 tsp pure vanilla extract

Preparation:

Pre-heat oven to 350 degrees.

Place all ingredients in a large bowl and beat just until smooth.

Pour into a 9-inch greased pie pan.

Bake approximately 50 minutes or until a knife blade inserted in the middle of the pumpkin pie comes out clean.

Remove from oven and let cool 30 minutes before serving.

Enjoy!

Remember, you can balance the holidays better if you prepare for them ahead of time! The Reshape The Nation program was designed to allow for all the many cycles and events in your life. It will be there and it will be consistent, because it’s the foundation of anything long-term and successful!

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