Whenever the temperature drops, I cannot wait to make pumpkin pie.  The smell of cinnamon and pumpkin baking in the oven just switches my gears into fall mode.  I also love eating all that delicious pumpkin pie, but I really don’t want all the calories.  So I came up with a mish-mash of recipes that I have tried throughout the years that satisfies my pumpkin craving without the guilt.

What you’ll need:

• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup egg substitute (like Egg Beaters)
• 3/4 cup skim milk
• 2/3 cup Truvia (or any no calorie sweetner)
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp salt
• 1 tsp vanilla

Preheat oven to 350 degrees.  Spray 6-8 ramekins (depending on size) with nonstick cooking spray.

In a blender, start by blending the egg mixture and milk first and then add the remaining ingredients.

Pour into the ramekins.  I like to have the ramekins on a cookie sheet for ease of taking in and out of the oven.  Bake for approximately 35 – 40 minutes.  Let cool for 15 minutes.

Top with whipped cream  (this is where you can splurge a little!) and a sprinkle of Pumpkin Pie Spice.  Let me know if you try these at home!  Enjoy.

xoxo

Jennifer