Honey Pumpkin Pie


By Dane Feldman

Photo by Dane Feldman.

What is Thanksgiving without pumpkin pie? If you are looking to bake something slightly less heavy, this is likely your best bet. Fat free evaporated milk as well as honey instead of sugar makes this dessert much less indulgent and, therefore, far more guilt-free than most Thanksgiving treats.

What you’ll need crust:
1/3 box chocolate graham crackers
6 tbsp butter, melted

Preheat oven to 350.

Put the graham crackers in a food processor. Pulse until fine and pour in the melted butter. Pulse until slightly clumpy and press it into a pie pan to form the crust. Bake the pie crust for 15 minutes. Let cool.

What you’ll need for the filling:
2 cups canned pumpkin
3/4 cup honey
2 tsp pumpkin pie spice
2 eggs
12 oz fat free evaporated milk

Preheat to 425.

Beat the eggs. Add in the pumpkin and beat again. Stir in the pumpkin pie spice and pour in the honey. Beat and add the milk. Beat once more and pour the filling into the pie crust.

Bake for 15 minutes. Then, turn down the heat to 350. Bake for an additional 45 minutes.