There’s always room for dessert! You can make a skinny pumpkin pie (about 200 calories a slice) by cutting down on the heavy cream. You’ll need one 15-ounce can of pumpkin puree. Mix with 1 cup unsweetened almond milk, 3 egg whites, beaten, 1/3 cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon clove. Add to store bought low-carb pie crust and bake for 1 ½ hours or until center is firm.

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