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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Pumpkin Pie

How do you take a classic Thanksgiving dessert and healthify it without losing that delicious blend of spices? You make a few substitutions here and there—but the real secret’s in the crust.

Like mom used to bake - only healthier. Here's the skinny:

Pastry
1/2 teaspoon salt > 1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening > 1/4 cup vegetable oil

Filling
2 eggs > 3 egg whites or 1/2 cup fat-free egg product
3/4 cup sugar > 1/2 cup sugar
1/2 teaspoon salt >1/8 teaspoon salt
1 can (12 oz.) evaporated whole milk > 1 can (12 oz.) evaporated fat-free milk

Best of all, we didn't sacrifice an ounce of deliciousness.

Nutritional Highlights

Calories

330 (before)

250 (after)

Total Fat

15 g (before)

7 g (after)

Saturated Fat

5 g (before)

1 g (after)

Trans Fat

2 g (before)

0 g (after)

Prep Time:25 min

Start to Finish:2 hr 25 min

makes:8 servings

Pastry
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk

Filling
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

1 Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2 In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3 Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

1 Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.

2 In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

3 Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Nutritional Information

1 Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 20g); Protein 7g % Daily Value Vitamin A 170%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges 1 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 0 High-Fat Meat, 1 Fat Carbohydrate Choices 2 1/2