This low-calorie pumpkin pie recipe is healthy enough for breakfast and sweet enough for dessert, offering a perfect balance for those looking for a healthier alternative to store-bought pies.
1. Mix ingredients until combined (try not to over mix, when flour is over mixed it will develop the gluten and make it more dense).
2. Pour into a buttered (or sprayed) pie pan.
3. Bake at 400°F (200°C) for 35 minutes.
4. Allow to cool for at least 30 minutes.
5. Refrigerate for at least 4 hours - this will help the pie firm up!
6. ENJOY!
