For me, pumpkin pie is a must at Thanksgiving. But traditional pumpkin pie has a high-calorie crust and a rich filling of eggs, butter and cream.
To keep pie on my holiday menu, I reduced its fat and calories two ways. First, I turned my family recipe into a rectangular tart. This way, you can get 12 nice slices, giving you a smaller amount of crust per serving than the typical pie, which can have 400 calories and more than 20 grams of fat per serving. That allowed me to still use lard for rich flavor. Then, for the filling, I used nonfat egg substitute and nonfat half-and-half.
It’s often the first few bites that really count when you’re eating something sweet. Though these servings might be smaller, the traditional pie flavor is there. You can have your tart and eat it too.