Our final contenders for the pumpkin pie contest are Pumpkin Pie with Whipped Rum Cream from the December 2004 issue of Healthy Cooking magazine and One-Bowl Pumpkin Pie from the November/December 2004 issue of Weight Watchers Magazine.
Healthy Cooking is a wonderful magazine that unfortunately is hard to find and doesn’t have much of a web site. Try your local gourmet cooking shop if you’re interested in checking it out. It’s a good alternative to Cooking Light magazine, which I feel features too many fitness and spa articles for a cooking magazine. Plus Cooking Light’s recipes always call for too many expensive and unusual ingredients that you’d only use once.
Nutritionally, the Weight Watchers recipe comes in first since it’s lower in calories, fat, carbs and sodium. The traditional recipe by LIBBY’S comes in second. The Heathly Cooking one is a total dog especially since you get a smaller piece of pie. I guess it’s the whipped cream adding on that extra fat and calories.
Here’s how they stack up:
Weight Watcher’s One-Bowl Pumpkin Pie
8 servings per pie – Per serving: 226 calories, 5 g protein, 28 g carbohydrates, 2 g fiber, 11 g fat, 4 g saturated fat, 208 mg sodium, 7 mg cholestrol
LIBBY’S® Famous Pumpkin Pie
8 servings per pie – Per serving: 264 calories, 9.9 g protein, 39.2 carbohydrates, 2.3 g fiber, 9.9 g fat, 3.4 g saturated fat, 295 mg sodium
Healthy Cooking’s Pumpkin Pie with Whipped Rum Cream
12 servings per pie – Per serving: 276 calories, 5 g protein, 32 g carbohydrates, 2 g fiber, 14 g fat, 6 g saturated fat, 284 mg sodium, 42 mg cholesterol.
One-Bowl Pumpkin Pie
(makes 8 servings)
(5 points per serving)
Make it a day or two ahead of time ann store it in the fridge, but let it reach room temperature before serving.
1 (15 oz.) can pumpkin
1/3 cup packed dark brown sugar
2 tsp. pumpkin pie spice
2/3 cup evaporated fat-free milk
1/2 cup fat-free egg substitute
1 (9-inch) frozen deep-dish pie crust, thawed
- Adjust the rack in the middle of the oven and preheat it to 425 degrees F.
- Whisk together the pumpkin, brown sugar, and pie spice in a large bowl into smooth.
- Blend in milk and egg substitute.
- Pour into the pie shell and bake until a knife inserted into the center comes out clean, about 1 hour.
- Cool on a rack for 2 hours. Serve at once or cover and refrigerate
Pumpkin Pie with Whipped Rum Cream
(makes 12 servings)
1 (15 oz.) package refrigerated pie dough
1 (15 oz.) can unsweetened pumpkin
3/4 cup brown sugar
1/4 tsp. salt
1 (12 oz.) can lowfat evaporated milk
2 egg whites
1 3/4 tsp. pumpkin pie spice or 1 tsp. cinnamon and 1/4 tsp. ground nutmeg
1/2 cup whipping cream
2 Tbsp. rum
2 tsp. powdered sugar
To make crust:
Preheat over to 400 degrees F. Spray a 9-inch pie pan with nonfat cooking spray. On a lightly floured surface, roll dough out to an 11-inch circle. Fold into quarters and transfer to pie pan. Unfold edges and press with your thumb and fingers into desired edge shape. Place pie plate on a baking sheet.
(If you have a special homemade crust recipe, use it. There’s no need to buy premade dough if you’re comfortable making your own.)
To make filling:
Combine filling ingredients and beat gently with an electric mixer. Pour into crust and bake (on a baking sheet) for 15 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack (up to 2 hours).
To make topping:
Beat whipping cream with a mixer until stiff peaks form. Add the rum and sugar, and beat until well blended. Serve with pie.
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